Ratatouille soup

Name: Ratatouille soup with Romano pepper, eggplant and courgette
Total time: 20 min
Yield: 2
Cuisine: Frans
Ingredients: 1 stuk(s) Courgette; ½ stuk(s) Aubergine; 1 stuk(s) Rode puntpaprika; 80 gram Franse camembert; 2 stuk(s) Witte ciabatta; 50 gram Roomkaas; 1 takje(s) Verse rozemarijn; 1 zakje(s) Italiaanse kruiden; 200 gram Passata; 1 stuk(s) Ui; 1 stuk(s) Knoflookteen; 1 el Honing [of plantaardig alternatief]; 3 el Olijfolie; 2 tl Wittewijnazijn; 700 ml Zoutarme groentebouillon; naar smaak Peper en zout

with Romano pepper, eggplant and courgette

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Extra groente

•Veggie

•Caloriebewust

Allergenen :

Melk (inclusief lactose)

•Gluten

•Rogge

•Tarwe

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

½ stuk(s)

Courgette

¼ stuk(s)

Aubergine

½ stuk(s)

Rode puntpaprika

40 gram

Franse camembert

(Bevat: Melk (inclusief lactose))

1 stuk(s)

Witte ciabatta

(Bevat: Gluten, Rogge, Tarwe Kan bevatten: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)

25 gram

Roomkaas

(Bevat: Melk (inclusief lactose))

1 takje(s)

Verse rozemarijn

½ zakje(s)

Italiaanse kruiden

100 gram

Passata

½ stuk(s)

1 stuk(s)

Knoflookteen

Zelf toevoegen

½ el

Honing [of plantaardig alternatief]

1.5 el

Olijfolie

1 tl

Wittewijnazijn

350 ml

Zoutarme groentebouillon

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2797 kJ

Energie (kcal)669 kcal

Vetten34.7 g

waarvan verzadigd12 g

Koolhydraten63.6 g

waarvan suikers21.6 g

Vezels13.7 g

Eiwitten21.5 g

Zout3.1 g

Benodigdheden

•Soeppan

•Bakplaat met bakpapier

•Hapjespan

Instructies

Preheat the oven to 200°C and prepare the stock.
Slice the garlic and dice the courgette.
Cut the Romano pepper into strips and the onion into half-rings.
Heat a drizzle of olive oil in a large soup pot over high heat. Fry the garlic, onion, courgette and Romano pepper for 4 - 5 minutes, stirring regularly.

Deglaze with the white wine vinegar, then stir in the passata, the Italian seasoning and the stock.
Bring to a boil and allow to simmer for 8 - 10 minutes.
Cut open the ciabatta and transfer to a parchment-lined baking sheet. Drizzle with olive oil and then bake in the oven for 3 - 4 minutes.
Slice the camembert in the meantime.

Top the ciabatta with the camembert and the rosemary, then return to the oven for another 3 - 4 minutes.
Drizzle the honey over the camembert ciabatta.
Meanwhile, dice the eggplant.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 6 - 8 minutes or until done, tossing halfway.

Add the cream cheese to the soup.
Process with an immersion blender until it reaches your desired consistency (or skip blending it altogether, if preferred). Add a splash of water as necessary and season to taste with salt and pepper.
Serve the soup in bowls. Top with the fried eggplant and serve the camembert ciabatta alongside.