- 1 eggplant medium, cut in half lengthways
- 1 sweet potato medium, chopped into 2 inch size pieces
- 2 carrots medium, chopped into 2 inch size pieces
- 2 celery de-stringed and chopped into 2 inch size pieces
- 1 onion medium
- 1 bulb garlic whole unpeeled
- 1 lt vegetable stock I use Marigold Bouillon
- 1 tbsp butter
- 2 tbsp Olive oil
- 1/4 tsp cumin ground
- 1 tsp smoked paprika
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Place the eggplant, sweet potato and carrots on a large baking sheet and place in oven.
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Roast at 180C for 30-40 minutes or until soft.
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Set the vegetables aside to cool slightly before removing the skin from the eggplant.
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In a medium stockpot, melt the butter & olive oil over a medium heat.
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Saute the celery and onion until soft (I sometimes just roast them along with other vegetables too)
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Stir in smoked paprika and cumin and cook for 1 minute. Don't let the spices burn.
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Now add in your chopped roasted vegetables
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Pour over the stock and bring to the boil then let simmer for 10 minutes
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With a stick blender puree to a smooth puree then season to taste.
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Serve with creme fraiche or yoghurt swirled on top, a drizzle of olive oil and some chopped nuts or seeds of your choice.