Ratatouille soup recipe

Ratatouille Soup recipe

This article was published by: Matthew

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Ingredients

2 small	aubergine, approx. 200g each
2 small	zucchini, approx. 200g each
1	Spanish onion
2 clove(s)	garlic
2	bell peppers, red and yellow
2 sprig(s)	thyme
6 tbsp	olive oil
800 g	tomatoes, peeled, canned
1 ¼ l	vegetable stock
	salt and pepper
	mild paprika powder

Instructions

Dice the aubergine, zucchini, bell pepper, onion and garlic.

Set 100 g of the diced aubergine, zucchini and bell pepper aside for garnish.

In a saucepan heat the oil and sauté the onion, garlic and vegetable cubes. Add the tomatoes with their juice and the vegetable stock. Season with thyme. Bring to the boil and simmer over low heat for 20 minutes.

Purée the soup and season to taste with salt, pepper and paprika.

Sauté the remaining diced vegetables. Ladle the soup into heated soup plates and decorate with the sautéed vegetables.

Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a