Ratatouille Soup

Simple
Simple
Simple
Simple
timer
0:45 m
shopping_cart
17
Ingredients
eco
1384
kcal

Some things can only be solved with soup. Hot, cold, smooth, chunky, it's the answer to most of life's problems. We're pretty sure our Ratatouille soup - packed with delicious roast veg and herby tomato flavours - could solve even the most complicated of dilemmas. This is a super healthy vegan soup recipe and guaranteed to warm the cockles on a cold day. One of the best plant based soups we have ever made for sure!

Start cooking ➞

Serves

4

Ingredients

For the roast vegetables

<item-todo-done>2 aubergines<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done>


For the soup

<item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp mixed Italian herbs<item-todo-done><item-todo-done>3 banana shallots<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>400g cherry tomatoes<item-todo-done><item-todo-done>400g Passata<item-todo-done><item-todo-done>400ml low-sodium vegetable stock<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>10g basil leaves<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>2 courgettes<item-todo-done><item-todo-done>2 sun-dried tomatoes<item-todo-done>


To serve

<item-todo-done> sourdough<item-todo-done><item-todo-done> hummus & plant-based pesto<item-todo-done>

Before you start

Preheat oven to 180°C | Baking sheet lined with parchment | Microplane | Stock pot | Potato masher

First, prep your roast veggies

  • Trim the aubergines and courgettes and cut into bite sized chunks
  • Halve, trim, core and cut the peppers into bite sized chunks
  • Spread the vegetables out on a baking sheet, put the sheet in the oven and roast the vegetables for 18-20 minutes

Now, prep the rest of the ingredients

  • Peel and dice the shallots
  • Peel and grate the garlic
  • Halve the tomatoes
  • Dice the sun dried tomatoes

Making the stock

  • Warm the olive oil and the sun dried tomato oil in a large stockpot over a medium heat, add the shallots and a pinch of salt to the pan and stir for 4-5 minutes
  • Add the sun dried tomatoes and garlic and stir for 2 minutes
  • Add the cherry tomatoes to the pan and stir for 2-3 minutes until the skins start to split
  • Add the Italian herbs and stir to combine
  • Add the passata, stock and bay leaf to the pan, stir for 30 seconds and leave to simmer for 4-5 minutes

Add the roasted veg

  • Take the roasting vegetables out of the oven, add them to the pan and fold them into the soup
  • Turn the heat down and leave the soup to simmer for 18-20 minutes, stirring occasionally to prevent catching
  • Add the spinach, half the basil and the juice of half a lemon to the pan and fold them into the soup for 1 minute
  • Taste the soup and season to perfection with salt and pepper

Time to serve

  • Spoon the soup into 4 bowls, top with basil leaves (and hummus and vegan pesto, if using) and serve with fresh, crusty sourdough bread
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