Vegan Ratatouille Soup Bosh TV

Ratatouille Soup

  • Simple
  • 0:45 m
  • 17 ingredients

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!

Serves: 4

Ingredients

For the roast vegetables

  • 2 aubergines
  • 2 red bell peppers

For the soup

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

To serve

  • sourdough
  • hummus & plant-based pesto

Before you start

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

Step 1

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

Ingredients

  • 2 aubergines
  • 2 red bell peppers
  • 2 courgettes

Step 2

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

Ingredients

  • 3 banana shallots
  • 3 garlic cloves
  • 400g cherry tomatoes

Step 3

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

Ingredients

  • 1 tbsp sun-dried tomato oil - from the jar
  • 1 tbsp olive oil
  • 1 tsp mixed Italian herbs
  • 400g Passata
  • 400ml low-sodium vegetable stock
  • 1 bay leaf

Step 4

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

Ingredients

  • 100g spinach
  • 10g basil leaves
  • Juice of 1 lemon
  • 2 sun-dried tomatoes

Step 5

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

Ingredients

  • sourdough
  • hummus & plant-based pesto