Step 1

Spray a large saucepan with spray oil and heat over a medium-high heat.

Step 2

Add the onion, garlic, ginger, and leek and saute for a few mins, till onion starts to go translucent

Step 3

Add the eggplant (aubergine), tomatoes and a little bit of the stock, and continue to fry until they start to break down (approx 5 mins)

Step 4

Stir in the spices.

Step 5

Add the passata, tomato paste, maple syrup and stock.

Step 6

Bring to a boil, reduce heat cover and simmer for 30 mins

Step 7

Add half the soup to a blender and blend until smooth.

Step 8

Return to the saucepan and stir through till soup is lovely a velvety.

Step 9

Season as needed with salt and black pepper and top with fresh chopped coriander (cilantro)