Ratatouille Soup

Name: Ratatouille Soup
Total time: 2700 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 500-600 g ratatouille; 1 potato, diced; 1 carrot, diced; 1 litre vegetable stock. I used “Marigold” powder coz had no homemade; Salt; Ground black pepper; Coriander or parsley, chopped

John A @JohnA

Essex

This was a way of using up some leftover Rough & Ready Ratatouille (See my recipe). Ready-made ratatouille, fresh or tinned, would be fine but with homemade you know the ingredients. Like curries, a hot soup can be quite refreshing in the summer. #mycookbook.

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Ingredients

40-45 minutes including prep

4 Servings

1 tbspolive oil
500-600 gratatouille
1potato, diced
1carrot, diced
1 litrevegetable stock. I used “Marigold” powder coz had no homemade
Salt
Ground black pepper
Coriander or parsley, chopped

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Steps

40-45 minutes including prep

1

Heat the olive oil in a stock pot or large saucepan and add the ratatouille, heating gently and stirring a little to avoid sticking. After about 5 minutes add all the other ingredients, stir thoroughly and bring to the boil. Reduce to a simmer and cook for 25 minutes, or until all the vegetables are soft and cooked.
2

Transfer to a blender and whizz to the desired consistency. We like it left a little chunky. Taste and season as necessary. Only a little may be needed, depending on how well the ratatouille has already been seasoned.
3

Sprinkle on coriander or parsley and serve piping hot with fresh granary bread or crusty roll.

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Cooksnaps

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John A @JohnA

on June 23, 2020 11:22

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.