• 5 ripe plum tomatoes, peeled and cut into quarters
  • 1 aubergine, cut into large pieces
  • 1 onion, roughly chopped
  • 4 garlic cloves, sliced
  • 6 tbsp rapeseed oil
  • 1 carrot, peeled and diced
  • 2 celery stalks, sliced
  • 1 leek, sliced
  • 1 fresh red chilli, deseeded andfinely chopped
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • 2 tbsp tomato purée
  • 250ml white wine
  • 1 tbsp rice wine vinegar
  • 1 x 400g tin of chickpeas, drainedand rinsed
  • 1.5 litres vegetable stock
  • 4 tbsp crème fraîche
  • 2 tsp chopped fresh coriander
  • fine sea salt and freshly groundblack pepper


Preheat the oven to 200°C.

Put the tomatoes, aubergine, onion and garlic on a baking tray, toss with 3 tablespoons of the oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes, until softened.

Meanwhile, heat the remaining 3 tablespoons of oil in a large saucepan over a low heat. Add the carrot, celery, leek and red chilli and cook for about 5 minutes, until softened.

Add the fresh herbs, ground cumin and coriander and the mustard seeds and cook for a further 5 minutes. Add the tomato purée and cook for 1 or 2 minutes before pouring in the wine and vinegar. Let them bubble up to deglaze the pan, then stir in the chickpeas and stock along with the roasted vegetables.

Bring to the boil, then reduce the heat and simmer for about 15 minutes. Use a hand- held blender to blitz until smooth, then taste and adjust the seasoning.

To serve, divide the soup between warmed bowls and top each portion with a tablespoon of crème fraîche and some chopped fresh coriander.

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