Roasted ratatouille soup
Rich, satisfying soup that is perfect for eating freshly made and for freezing in batches
sliced into thin wedges
peeled but whole
aubergine chopped into chunks
courgettes chopped into chunks
large bottle passata
and 1 yellow pepper deseeded and chopped
salt and pepper
litre vegetable stock
Pre-heat the oven to 180c
Put everything apart from the vegetable stock into a deep baking tray and mix together
Pop into the oven and bake for 1 hour, stirring once half way through
Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
Using a hand blender, blend up the vegetables into the soup. Double check the seasoning (if it tastes a little flat you may need some more salt!)
This is extra delicious with parmesan freshly grated over the tops and a little more black pepper ground over the top!
Tried this recipe?
The Slimming Foodie