Name: Ratatouille soup with pistou
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Ratatouille soup; 2 tablespoon extra virgin olive oil; 2 medium red onions (340g), chopped coarsely; 1 medium eggplant (300g), chopped coarsely; 2 medium red capsicums (400g), chopped coarsely; 4 clove garlic, chopped finely; 2 medium green zucchini (240g), chopped coarsely; 800 gram can diced tomatoes; 1 litre (4 cups) vegetable stock; 2 x 110g mini french bread sticks; 300 gram ricotta; 1/2 cup (40g) finely grated parmesan; Pistou; 2 clove garlic, peeled; 1/4 cup (60ml) extra virgin olive oil; 1 cup loosely packed fresh basil leaves

Ratatouille soup with pistou

Turn the traditional vegetable stew into a tasty soup and elevate it with a fresh basil pistou.

Skip to Recipe

Serves 6

Prep

20M

Cook

35M

Total

55M

Ingredients

Ratatouille soup

2 tablespoon extra virgin olive oil

2 medium red onions (340g), chopped coarsely

1 medium eggplant (300g), chopped coarsely

2 medium red capsicums (400g), chopped coarsely

4 clove garlic, chopped finely

2 medium green zucchini (240g), chopped coarsely

800 gram can diced tomatoes

1 litre (4 cups) vegetable stock

2 x 110g mini french bread sticks

300 gram ricotta

1/2 cup (40g) finely grated parmesan

Pistou

2 clove garlic, peeled

1/4 cup (60ml) extra virgin olive oil

1 cup loosely packed fresh basil leaves

Method

1.Heat oil in a large saucepan over medium heat; cook onion, stirring, 5 minutes or until soft. Add eggplant, capsicum and garlic; cook, covered, over low heat, 20 minutes or until soft.

2.Add zucchini, tomatoes and stock; simmer, covered, 10 minutes or until zucchini is tender. Season to taste.

3.Meanwhile, make pistou. Blend or process garlic, olive oil and basil until almost smooth; season to taste. Transfer to a small bowl; cover tightly with plastic wrap.

4.Preheat grill. Split bread lengthways, then in half crossways. Spread with 2 tablespoons of the pistou then ricotta; sprinkle with parmesan. Place on an oven tray under the grill until browned lightly.

5.Ladle soup into serving bowls; top with remaining pistou. Serve with bread.

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