For a recipe which is chock full of protein, iron, vitamins and fibre, as well as low fat and totally vegan, this tastes deceptively great.
Soft, tender aubergine chunks act as healthy dumplings in a spicy, flavourful and wholesome soup. What’s more, it’s a really easy and cheap recipe which you can cook in a batch and enjoy all week.
- 2 Aubergines
- 1/2 a scotch bonnet chilli
- 200g kale
- 200g spinach
- Half a leek
- A thumb sized piece of ginger
- 1 large clove of garlic
- 2 veggie stock cubes
- 1 tbsp vegetable oil
- 1 400g can of coconut milk
- 1 400g can of chickpeas
- Start off by heating up your olive oil in a large cast-iron pan, then adding your leek, garlic, chilli and ginger, roughly chopped. Cook for around 10 minutes on a medium heat, until the leeks are transparent and soft.
- Next, add 500ml of boiling water, then pop in your kale and cook for another 5 minutes until it’s cooked through, then add the spinach and cook for a further 2 minutes.
- Now, blitz it all up in a cast iron pan until it’s completely liquified, then add your two vegetable stock cubes. Depending on how you like the consistency, you could also add some more water at this point.
- Next, it’s time to add your aubergine. Chop it into around 1 inch pieces and chuck in. Cook it for around 15 minutes, until it’s cooked through and has sucked up plenty of the lovely soup. Pop the chickpeas in once it’s done.
- Finally, add the coconut milk and mix through. Cook for another 2 or three minutes and you’re done! Season with salt and pepper to your liking, and serve with some crusty bread. Boom.