Simply Souperlicious – Vegetarian Japanese Aubergine, Turnip and Courgette Soup

Ingredients

• 2 large eggplants, sliced lengthwise
• 1/8 teaspoon cumin
• 2 stalks of celery, chopped
• 1 14-ounce can diced tomatoes
• 1 red onion
• 1 leek
• 2 zucchini peeled and chopped
• 1 turnip peeled and chopped
• 1 shallot (raw), chopped
• 1 garlic clove, chopped
• 1 green onion, chopped
• Chopped chives
• Spring of parsley chopped
• 2 sprigs cilantro
• 1 sprig thyme
• 1/8 teaspoon ground cayenne powder
• 1/8 teaspoon spicy paprika
• 5 cup(s) vegetable stock
• 3 bay leaves
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Pinch salt and pepper to taste
• 1 cup, almond milk
• 1 squeeze lemon