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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.
- 2 aubergines
- 2 large courgettes
- 2 red peppers
- 1 tbsp oil from jar of sun dried tomatoes
- 1 tbsp olive oil
- 3 medium banana shallots
- 2 sun dried tomatoes
- 3 cloves garlic
- 400g cherry tomatoes
- 1 tsp mixed Italian herbs
- 400g passata
- 400ml low sodium vegetable stock
- 1 bay leaf
- 100g spinach
- 10g basil leaves
- ½ lemon
- Sourdough bread
- Hummus and vegan pesto - optional
- Baking sheet lined with parchment
- Stock pot
- Potato masher
Preheat oven to 180°C
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 ingredient. Peel and dice the shallots. Peel and grate the garlic. Halve the tomatoes. Dice the sun dried tomatoes. Prepare 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.
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.