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RATATOUILLE SOUP

RATATOUILLE SOUP
RATATOUILLE SOUP

Soup is awesome. The possibilities with soup are endless. Hot, cold, smooth, chunky - there’s a soup for every mood! This soup in particular is rather joyful. Ratatouille soup! All the delicious roast veg and herby tomato flavours of a ratatouille - in a tasty, slurpy format 😋 Plus, we’ve packed so much veg into this bowl that it’s going to make your body feel great! This is SOUPER easy to make and jam-packed with vitamins and nutrients. Perfect for dinner now it’s starting to get cold

Ingredients
Method

Ingredients

Roast Vegetables

  • 2 aubergines
  • 2 large courgettes
  • 2 red peppers

Soup

  • 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

To Serve

  • Sourdough bread
  • Hummus and vegan pesto - optional

Method

  1. 1.

    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 | Prepare the stock

    Time to cook! | 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