Roast aubergine and cumin soup
	Serves 6 + glutenfree + vegan I'm sorry I can't help it - more spices and more roasting - but this Middle Eastern style soup is so delicious. Again the roasting process concentrates the flavour of the aubergine before you have even made the soup.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	4 large aubergines 50ml olive oil 2 tsp cumin seeds 1 large onion 2 red chillies 2 cloves garlic 1 large potato 2 tsp turmeric 2 tsp ground coriander 2 dsp tomato puree 2 to 3 litres of water Stock powder / cubes to taste Salt and pepper Fresh coriander Juice of 1 lemon	Roast the aubergines in the oven until completely cooked through. Cut them in half first and brush them with olive oil. Alternatively cut them in half lengthways and griddle them on both sides. Heat the olive oil in a large pan and sizzle the cumin seeds. Add the onion, garlic and chilli and fry until soft.Add the ground spices and cook for 2 minutes. Add the chopped potato and tomato puree and cook out for a few minutes. Add the water, stock powder and aubergines and simmer until the potatoes are tender. Add the remaining ingredients and whizz up in a blender.
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