Ratatouille Soup with Camembert Ciabatta
with eggplant topping & fresh rosemary
Try something new today by putting a spin on an old classic: ratatouille! This soup is full of the same summer vegetables and just as comforting as the dish it's inspired by.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
¼ piece
Eggplant
½ piece
Romano pepper
40 g
Camembert
(Contains: Melk (inclusief lactose))
1 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
1 sprig
Fresh rosemary
½ sachet(s)
Italian seasoning
100 g
Passata
½ piece
Onion
1 piece
Garlic
Not included in your delivery
½ tablespoon
Honey [or plant-based alternative]
1.5 tablespoon
Olive oil
1 teaspoon
White wine vinegar
350 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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 regularly.
- 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.
