Ratatouille Soup
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
Ingredients
For the roast vegetables
<item-todo-done>2 aubergines<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done>
For the soup
<item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp mixed Italian herbs<item-todo-done><item-todo-done>3 banana shallots<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>400g cherry tomatoes<item-todo-done><item-todo-done>400g Passata<item-todo-done><item-todo-done>400ml low-sodium vegetable stock<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>10g basil leaves<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>2 courgettes<item-todo-done><item-todo-done>2 sun-dried tomatoes<item-todo-done>
To serve
<item-todo-done> sourdough<item-todo-done><item-todo-done> hummus & plant-based pesto<item-todo-done>
Before you start
Preheat oven to 180°C | Baking sheet lined with parchment | Microplane | Stock pot | Potato masher
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 ingredients
- Peel and dice the shallots
- Peel and grate the garlic
- Halve the tomatoes
- Dice the sun dried tomatoes
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
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
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