Ratatouille soup recipe
Ratatouille Soup recipeThis article was published by: Matthew
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|2 small||aubergine, approx. 200g each|
|2 small||zucchini, approx. 200g each|
|2||bell peppers, red and yellow|
|6 tbsp||olive oil|
|800 g||tomatoes, peeled, canned|
|1 ¼ l||vegetable stock|
|salt and pepper|
|mild paprika powder|
InstructionsDice 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.
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Ratatouille soup recipe
Recipe type: xarchivex
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