Name: Ratatouille Soup with Camembert Ciabatta with eggplant topping & fresh rosemary
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Courgette; ½ piece Eggplant; 1 piece Romano pepper; 80 g Camembert; 2 piece White ciabatta; 50 g Cream cheese; 1 sprig Fresh rosemary; 1 sachet(s) Italian seasoning; 200 g Passata; 1 piece Onion; 1 piece Garlic; 1 tablespoon Honey [or plant-based alternative]; 3 tablespoon Olive oil; 2 teaspoon White wine vinegar; 700 milliliters Low sodium vegetable stock; to taste Salt and pepper

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Recipes

Ratatouille Soup with Camembert Ciabatta

with eggplant topping & fresh rosemary

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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.

Tags:

Calorie Smart

•Extra Veggies

•Veggie

Allergens:

Melk (inclusief lactose)

•Gluten

•Rogge

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)2797 kJ

Calories669 kcal

Fat34.7 g

Saturated Fat12 g

Carbohydrate63.6 g

Sugar21.6 g

Dietary Fiber13.7 g

Protein21.5 g

Salt3.1 g

Potassium393.8 mg

Calcium49.1 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan

•Baking Sheet with Baking Paper

•Casserole

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 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.