Vegan Soup Maker Harissa Aubergine & Tomato Soup
A quick and easy harissa aubergine and tomato soup made in a soup maker. This tasty eggplant soup is plant-based, nutritious and low calorie.
Servings: 3 servings
Calories: 188kcal
Ingredients
- 1 red onion (or white, peeled and quartered)
- 2 cloves garlic (more if you like)
- 1 medium aubergine (eggplant) (cut into large chunks)
- 400 g chopped tomatoes (14 oz can)
- 1 tablespoon soy sauce
- 1 tablespoon tomato puree
- 1 pinch chilli flakes (more if you like)
- 1 teaspoon oregano
- 1 teaspoon harissa paste
- 2 vegetable stock cubes
- 500 ml oat milk (or your regular milk)
- 1 pinch salt and black pepper
Instructions
- Add the garlic and onion to your soup maker.
- Next, add the aubergine, tomatoes, tomato puree, soy sauce, herbs, harissa and stock cubes.
- Then pour in the milk (instead of water). I use oat milk, but you can use your regular milk.
- Season with salt and pepper, be generous.
- Set to cook, my soup maker takes 21 minutes when set to smooth, but yours may be slightly different.
- Serve and enjoy!
Notes
- There are 3 to 4 servings in this soup.
- Cool soup and chill in an airtight container in the fridge for 3-4 days and reheat before serving.
- Freeze in labelled and dated portions in freezer bags or tubs for 3-4 months. Defrost in the fridge overnight and reheat or use the defrost setting on your microwave.
- Serve with a swirl of cream and fresh herbs for extra luxury.
Nutrition
Serving: 1 serving | Calories: 188kcal | Carbohydrates: 37g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1094mg | Potassium: 790mg | Fiber: 9g | Sugar: 24g | Vitamin A: 598IU | Vitamin C: 20mg | Calcium: 325mg | Iron: 4mg
