Tahini Roasted Aubergine Soup

Rustle up this nutritious soup using basics. The mellow flavour of aubergine pairs well with tahini for a subtle side that won't overpower the rest of your meal
Tahini Roasted Aubergine Soup
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Tahini Roasted Aubergine Soup
April 28, 2020
Preparation Time 15 minutes
Cooking Time 40-45 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 aubergine, halved and scored
3 sprigs spinneysFOOD Fresh Thyme, stems removed
3 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
2 leeks, rinsed and finely sliced
2 garlic cloves, finely grated
2 celery stalks, chopped
1 tbsp cake flour
875ml vegetable stock
3 tbsp tahini
2 tsp tabasco or Sriracha

To serve



  • 1

    Preheat the oven to 200°C, gas mark 6. Place the aubergine and thyme on a baking tray and bake for 25 minutes or until soft and slightly charred.

  • 2

    Meanwhile, heat the olive oil in a large pot placed over a medium heat.

  • 3

    Sauté the leeks, garlic and celery until soft. Stir in the flour and cook for 1 minute. Stir in the stock, tahini and hot sauce.

  • 4

    Simmer gently for 30-40 minutes, covered.

  • 5

    Once ready, add the aubergine and blend until smooth and season well to taste.

  • 6

    Garnish with the thyme and a swirl of cream.


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