Summer soup

Summer soup "Ratatouille"

soups 515 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 40 minutes
Calories: -
Difficulty: Easy

This rich vegetable soup contains the same ingredients as the popular French stew: eggplant, zucchini, tomatoes, onions and garlic. All vegetables are added to the pan and stewed in a certain order, depending on the time they are cooked, and then poured with chicken broth and brought to readiness. For the vegetarian option, use a vegetable broth. The soup is served with a fragrant topping made from a mixture of fresh chopped parsley, grated Parmesan cheese, freshly squeezed lemon juice and olive oil.

Ingredients

5 tbsp. l. extra virgin olive oil 1 onion, thinly sliced 1 eggplant, diced and 2 cm each. 2 garlic cloves, minced 0.7 kg. tomatoes, coarsely chopped 3 tbsp. vegetable broth 1 zucchini, cut into 1 cm pieces. 0.5 tbsp. finely chopped fresh parsley 0.5 tbsp. grated parmesan (about 30 gr.) 1 tbsp. l. freshly squeezed lemon juice Bread with a crust, for serving

Directions

In a large cauldron or saucepan over medium-high heat, heat 3 tbsp. l. olive oil. Add onion and 1/4 tsp. salt, cover and cook, stirring occasionally, until soft and golden brown, about 4 minutes. Reduce heat to medium and add eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is golden brown and begins to soften, about 4 minutes. Add tomatoes; cover and cook, stirring occasionally, until the tomatoes begin to break apart, about 3 minutes.
Pour in vegetable broth, add 0.5 tsp. salt and pepper a little. Cover and bring to a boil, then remove the lid and cook until the eggplants are tender, about 10 minutes. Add the courgette and cook until tender, about 5 more minutes; season with salt and pepper to taste. In a small bowl, combine the parsley, parmesan, lemon juice and the remaining 2 tbsp. l. olive oil. Sprinkle each soup with a mixture of parsley and cheese and serve with bread.

Summer soup "Ratatouille"

Serves: -
Prepare Time: -
Cooking Time: 40 minutes
Calories: -
Difficulty: Easy

Ingredients

5 tbsp. l. extra virgin olive oil 1 onion, thinly sliced 1 eggplant, diced and 2 cm each. 2 garlic cloves, minced 0.7 kg. tomatoes, coarsely chopped 3 tbsp. vegetable broth 1 zucchini, cut into 1 cm pieces. 0.5 tbsp. finely chopped fresh parsley 0.5 tbsp. grated parmesan (about 30 gr.) 1 tbsp. l. freshly squeezed lemon juice Bread with a crust, for serving

Directions

In a large cauldron or saucepan over medium-high heat, heat 3 tbsp. l. olive oil. Add onion and 1/4 tsp. salt, cover and cook, stirring occasionally, until soft and golden brown, about 4 minutes. Reduce heat to medium and add eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is golden brown and begins to soften, about 4 minutes. Add tomatoes; cover and cook, stirring occasionally, until the tomatoes begin to break apart, about 3 minutes.
Pour in vegetable broth, add 0.5 tsp. salt and pepper a little. Cover and bring to a boil, then remove the lid and cook until the eggplants are tender, about 10 minutes. Add the courgette and cook until tender, about 5 more minutes; season with salt and pepper to taste. In a small bowl, combine the parsley, parmesan, lemon juice and the remaining 2 tbsp. l. olive oil. Sprinkle each soup with a mixture of parsley and cheese and serve with bread.

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Summer soup "Ratatouille"

Ingredients

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Summer soup "Ratatouille"

Ingredients

Directions

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