Aubergine Tomato Soup

I was pleasantly surprised when Sabien, a chef in our kitchen, came up with this recipe. It is rich in flavour thanks to the roasted aubergine and spices. Enjoy! Vegetarian. 500 ml, enough for 2 people.

Aubergine, tomatoes, red onion, white onion, garlic, fresh bay leaf, mint, chickpeas, cinnamon, cumin seeds, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay, sage, thyme, saffron), raisins, yoghurt, tamarind, maple syrup, honey, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, sulfiet.

MicrowaveMarleen's choice

Heat the soup in the microwave with the lid loosely on for 1-2 minutes, or in a saucepan on the stove.

Energy41,92 kcal

Protein0,88 g

Fat1,65 g

of which saturated0,21 g

Carbohydrates5,12 g

Dietary fibre1,29 g

Salt0,38 g

Average weight: 500 g

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