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Ratatouille Soup
Vegetarian Soup
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 1/4 l | vegetable stock |
| salt and pepper | |
| mild paprika powder |
Method
Preparation time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a
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.
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.
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