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The ingredients needed to cook Vickys Spiced Aubergine Soup, GF DF EF SF NF:
- Get 2 medium aubergine/eggplant, diced
- Prepare 1 onion, chopped
- Provide 1 clove garlic, finely chopped
- Get 1 tbsp medium strength curry powder*
- Provide 200 grams carrots, diced
- Provide 400 grams can of chopped tomatoes
- Take 850 ml vegetable stock
- Get 1 salt and freshly ground pepper to taste
- You need 1 fresh coriander to garnish
- Prepare Medium Curry Powder*
- Get 2 1/2 tbsp coriander seeds
- Take 2 1/2 tbsp cumin seeds
- You need 1 tbsp fennel seeds
- Provide 2 inch cinnamon stick
- You need 1 tsp cloves
- You need 3 bay leaves
- Provide 1/2 tbsp paprika
- You need 2 tsp ground turmeric
- Take 1 tsp chilli powder
- Get 1 tbsp garam masala
Instructions to make Vickys Spiced Aubergine Soup, GF DF EF SF NF:
- To make the curry powder, dry fry the coriander, cumin and fennel in a pan for a minute until you can smell their aroma, then take off the heat and let cool
- Mix the toasted seeds with the other ingredients in a coffee grinder or use a pestle & mortar to grind everything as finely as you can and store what you don't use in an airtight jar. To make a hotter powder add some extra garam masala and chilli powder
- Getting on with the soup itself, put all the ingredients except for the salt, pepper & coriander into a large saucepan. Bring to the boil then reduce the heat and simmer for approximately 25 minutes until the aubergine is soft and pulpy
- Pulse the soup in batches through a blender just a few times so you retain some of the aubergines consistency. You don't want it to be completely smooth
- Season to taste with salt & freshly ground black pepper and serve with a garnish of fresh coriander leaves
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