Hey foodies, welcome back! If you're craving a soul-warming, healthy meal that's bursting with flavour, then look no further! Today, we're diving into a smoky, vibrant 'Charred Burnt Aubergine, Spinach & Herb' Soup, kissed with a Black Mustard Seed, Spring Onion & Red Chilli Garnish. Inspired by the culinary genius of Yotam Ottolenghi & Ixta Belfrage's "Flavour" cookbook. This recipe is all about celebrating simple, plant-based ingredients in a truly magical way. INSIGHT This soup is a winner on so many levels! Firstly, it's incredibly easy to make, requiring minimal effort and prep time. Secondly, it's packed with nourishing goodness - think smoky aubergine notes, vibrant spinach, and a medley of fresh herbs. Plus, it's completely whole food plant-based, aligning perfectly with a healthy and sustainable lifestyle. Ditch the meat and dairy guilt, because this soup offers pure flavour satisfaction! REVIEW I absolutely loved making this recipe! The process is therapeutic, letting the aubergine char to perfection and then blending it into a smoky, creamy base. The addition of fresh spinach and herbs adds a burst of life, while the garnish is the perfect punch of heat and texture. Each spoonful is a celebration of fresh, unprocessed ingredients, leaving you feeling nourished and satisfied. INGREDIENTS 3x large aubergines / eggplant 2x large onions (finely chopped) 5-6 garlic cloves (minced) 1 tsp ground cumin 1/2 tsp ground coriander Pinch of chili flakes (optional) 4 cups vegetable broth 4 cups packed baby spinach 1/4 cup chopped fresh dill 1/4 cup chopped fresh mint GARNISH 1 tablespoon black mustard seeds 2 spring onions (finely chopped) 1 red chili, deseeded and finely chopped (optional) INSTRUCTIONS 1. Preheat your oven or aifryer to 220°C (425°F). 2. Roast aubergines whole with the skin on for 30-40 minutes, or until charred and smokey. 3. While the aubergines roast, chop up all your vegetables and herbs. 4. Heat a large pan over medium/ to high heat and add 50ml of vegetable stock or broth. 4. Add the onions and cook the onion until softened, for 5-10 minutes. 5. Add garlic, cumin, coriander, and chili flakes (if using), and cook for another minute. 6. Pour in the vegetable broth and bring to a simmer. Add the roasted aubergine flesh (discard the skin) and simmer for 10 minutes. Stir in the spinach, dill, and mint. Cook until the spinach wilts, about 3 minutes. Season generously with salt and pepper. In a separate pan, heat olive oil over medium heat. Add mustard seeds and cook until they start popping, about 30 seconds. Remove from heat immediately. Blend the soup with an immersion blender or in batches in a regular blender until smooth and creamy. Taste and adjust seasonings if needed. Ladle the soup into bowls and top with the mustard seed oil, spring onions, and red chili (if using). TIPS & TRICKS - Feel free to substitute other herbs like cilantro or parsley for a different flavour profile. - Add a dollop of plant-based yogurt or cashew cream for a richer texture. Leftovers? This soup tastes even better the next day, as the flavours deepen. Make it ahead! Prepare the soup base and store it in the fridge for up to 3 days or freeze in batches. Reheat and add fresh spinach and herbs right before serving. Enjoy! So there you have it, foodies! This flavourful, vibrant soup is the perfect way to nourish your body and soul while embracing a healthy and sustainable lifestyle. Remember to leave a comment below and let me know what you think! Happy cooking! APPLIANCES, EQUIPMENT & GADGETS (Which? 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