Ratatouille-style soup with Camembert Toast
with Romano pepper, eggplant and courgette
Tags:
Extra Veggies
•Veggie
Allergens:
Milk
•Rye
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Courgette
¼ piece
Eggplant
½ piece
Romano pepper
40 g
Camembert
(Contains Milk)
1 piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
25 g
Cream cheese
(Contains Milk)
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 tablespoon
Olive oil
1 teaspoon
White wine vinegar
350 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2571 kJ
Calories615 kcal
Fat28.7 g
Saturated Fat11.1 g
Carbohydrate63.6 g
Sugar21.6 g
Dietary Fiber13.7 g
Protein21.5 g
Salt3.1 g
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
•Casserole
•Immersion blender
•Baking Sheet with Baking Paper
Cooking Steps
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.