Creamy aubergine-tomato soup

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Recipe by Damaris Beems Course: SoupCuisine: Middle East




Cooking time


Total time



Soup the way soup should be. Very full of flavour, creamy, with a bite, filled but not too filled, tastes like more, but one cup is also enough. A soup you crave for once you’ve eaten it.


  • 2 2 Onions

  • 5 cloves 5 garlic

  • 3 3 eggplants

  • 6 6 tomatoes

  • 1 small can 1 tomato puree

  • 3 table spoon 3 harissa

  • 150 ml 150 tahina

  • 1 bouquet 1 fresh cilantro

  • 1,5 liter 1,5 vegetable broth

  • 100 ml 100 plant based milk

  • 1 large can 1 chick peas

  • 2 2 lemons for their juice and zest

  • olive oil

  • salt and pepper

Cooking time

  • Fry the chopped onions and the diced aubergine (with skin) in the olive oil in a stockpot.
    Let them simmer for at least 10 minutes. Then add the chopped tomatoes. Stir well. Add the harissa. Stir well. Now add the stock and then the chickpeas. Let it simmer for fifteen minutes. Now you can add the milk, tahina, lemon zest and juice. Stir well.
    Serve with some fresh coriander if desired.

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