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Ratatouille Soup with Camembert Tartines

Name: Ratatouille Soup with Camembert Tartines 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; 1 sprig Fresh rosemary; 1 sachet(s) Italian seasoning; 200 g Passata; 1 piece Onion; 2 piece Garlic; 1 sachet(s) Hello Buon Appetito; 5 g Fresh basil; 50 g Fresco spalmabile - cream cheese; 2 piece Wholewheat multigrain bread roll; 1 tablespoon Honey [or plant-based alternative]; 3 tablespoon Olive oil; 2 teaspoon White wine vinegar; 650 milliliters Low sodium vegetable stock; to taste Salt and pepper

with eggplant topping & fresh rosemary

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Calories

668 kcal

Protein

25.1g protein

Total

20 minutes

Difficulty

Easy

Calorie Smart

Veggie

Extra Veggies

Allergens:

Melk (inclusief lactose)
Gerst
Gluten
Haver
Rogge
Sesamzaad
Soja
Tarwe
Selderij
May contain traces of allergens
Pistachenoten
Cashewnoten
Paranoten
Lupine
Melk (inclusief lactose)
Amandelnoten
Hazelnoten
Noten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ piece

Courgette

¼ piece

Eggplant

½ piece

Romano pepper

40 g

Camembert

(Contains: Melk (inclusief lactose))

1 sprig

Fresh rosemary

½ sachet(s)

Italian seasoning

100 g

Passata

½ piece

Onion

1 piece

Garlic

½ sachet(s)

Hello Buon Appetito

2.5 g

Fresh basil

(May be present: Selderij)

25 g

Fresco spalmabile - cream cheese

(Contains: Melk (inclusief lactose))

1 piece

Wholewheat multigrain bread roll

(Contains: Gerst, Gluten, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Pistachenoten, Cashewnoten, Paranoten, Lupine, Melk (inclusief lactose), Amandelnoten, Hazelnoten, Noten)

Not included in your delivery

½ tablespoon

Honey [or plant-based alternative]

1.5 tablespoon

Olive oil

1 teaspoon

White wine vinegar

325 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2795 kJ

Calories668 kcal

Fat36.1 g

Saturated Fat12.2 g

Carbohydrate54.7 g

Sugar23.5 g

Dietary Fiber11.9 g

Protein25.1 g

Salt3.4 g

Potassium550.8 mg

Calcium59.4 mg

Iron1.7 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.

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, Hello Buon Appetito and the stock.
Bring to a boil and allow to simmer for 8 - 10 minutes.
Cut open the bread roll and transfer to a parchment-lined baking sheet. Drizzle with olive oil and then bake in the oven for 3 - 4 minutes.

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 8 - 10 minutes or until done, tossing halfway.
Slice the camembert in the meantime. Top the bread with the camembert and the rosemary, then return to the oven for another 3 - 4 minutes.
Drizzle the honey over the camembert tartines.

Roughly chop the basil. 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 the basil.
Serve the camembert tartines alongside.