John Myers
Vegetable Soup À La Ratatouille
The perfect vegetable soup à la ratatouille recipe with a picture and simple step-by-step instructions.
- 1 Diced onion
- Oil
- 0,5 pole Leek, cut into rings
- 1 small Zucchini, diced
- 0,5 Eggplant, diced
- 1 Red Diced paprika
- 0,5 yellow Diced paprika, no must
- 5 Tomatoes, peeled, pitted and chopped
- 1 tbsp Tomato paste
- 600 ml Water
- Salt and pepper
- Meat or vegetable broth
- 1 tsp Sugar
- 0,5 tsp Sweet paprika
- 2 pinch Garlic powder
- 2 tbsp Cream cheese
- 1 tbsp Chopped parsley until smooth
- 1 tbsp Finely chopped coriander
- 1 Splash Lemon
- Soup noodles
- Heat a little oil in a saucepan and all the vegetables except for the tomatoes. Sauté in it until the onions are translucent.
- Put the vegetables with tomatoes and tomato paste in a blender and chop everything well. Put everything back in the pot and add water. Add the spices and broth and bring to the boil. Cover and simmer over medium heat for about 30 minutes.
- Stir in the cream cheese and herbs and season to taste again. Add the soup noodles and simmer for another 5-10 minutes. Season with lemon and serve hot.
- 4th tip! For the Italian version, just add a pinch of oregano: D.
Facebook Comments