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Ratatouille soup
with Romano pepper, eggplant and courgette
Labels:
Extra groente
•Veggie
Allergenen :
Melk (inclusief lactose)
•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 Rogge, Tarwe Kan bevatten Eieren, 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)
Ui
1 stuk(s)
Knoflookteen
Zelf toevoegen
½ el
Honing [of plantaardig alternatief]
1 el
Olijfolie
1 tl
Wittewijnazijn
350 ml
Zoutarme groentebouillon
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2571 kJ
Energie (kcal)615 kcal
Vetten28.7 g
waarvan verzadigd11.1 g
Koolhydraten63.6 g
waarvan suikers21.6 g
Vezels13.7 g
Eiwitten21.5 g
Zout3.1 g
Benodigdheden
•Soeppan
•Hapjespan
•Staafmixer
•Bakplaat met bakpapier
Instructies
1
- Preheat the oven to 200°C and prepare the stock.
- Cut the garlic in slices, and the onion into half rings.
- Cut the Romano pepper into strips.
- Dice the courgette and eggplant.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
2
- Heat a drizzle of olive oil in a large soup pot.
- Fry the onion, courgette, Romano pepper, and garlic on high heat for 4 - 5 minutes, stirring regularly.
- Deglaze with white wine vinegar and stir in the passata, Italian seasoning, and the stock. Bring to a boil and let it simmer for 8 - 10 minutes.
- Heat a drizzle of olive oil in a deep frying pan. Season the eggplant with salt and pepper, then fry for 6 - 8 minutes or until done, tossing halfway.
3
- Meanwhile, cut the bread in half. Transfer the bread to a parchment-lined baking sheet and drizzle over some olive oil. Bake for 3 - 4 minutes in the oven.
- Cut the camembert in slices. Add the camembert and rosemary to the toasted bread and bake for another 3 - 4 minutes.
- Transfer the cream cheese to the soup. Blend the soup with an immersion blender, if needed, adding more stock until it reaches the preferred thickness. Season to taste with salt and pepper.
4
- Serve the soup in bowls and top with eggplant.
- Serve the camembert toast with rosemary on the side.
- Drizzle the honey over the toast.
