Soupe ratatouille. Heat the olive oil in a large pot over medium-high heat. Make an unforgettable lunch or a warming dinner party starter in one short hour with this hearty French-inspired soup. Based on the classic roasted vegetable dish, this soup is ultra filling and features a beautiful array of colors that will impress guests.
Melt the butter in a large saucepan over a medium heat.
Add the potatoes, salt and pepper and then stir.
This is a flavorful, hearty recipe, but very low calorie.
You can cook Soupe ratatouille using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Soupe ratatouille
- It's 1 of Poireau.
- You need 300 g of Pommes de terre.
- Prepare 300 g of Chair de potimarron.
- It's 2 of Poivrons rouges.
- Prepare 1/4 of chou blanc.
- You need 1 of Oignon.
- It's 2 gousses of Ail.
- It's 1 of bouquet garni.
- You need 60 g of tomates séchées.
- It's 2 of càs huile d’olives.
- You need 1,2 l of bouillon de légumes.
- It's of Sel.
- Prepare of Poivre.
I served it as a main dish with couscous to soak up the liquid. Ratatouille is a French dish that traditionally has eggplant, tomatoes, and other veggies. Sometimes traditional ratatouille is a stew made out of peppers, tomatoes, zucchini, and plenty of fresh herbs, but it's also frequently made more like a casserole, like this one. Coat a large wide pan with olive oil.
Soupe ratatouille step by step
- Coupez la base ainsi que la partie verte de votre poireau, lavez-le soigneusement puis coupez-le en tronçons..
- Ôtez la première peau d’oignon et ciselez-le. Passez les gousses d’ail au presse-ail pour en récupérer la pulpe..
- Peler et couper les pommes de terre en cubes. Taillez la chair de potimarron en petits cubes..
- Trancher le chou ensemble avec la base..
- Lavez les poivrons. Coupez-les en 2, ôtez le pédoncule, éliminez les graines ainsi que l’ensemble des côtes blanches puis taillez la chair en morceaux. Hacher grossièrement les tomates séchées..
- Dans une cocotte, faites revenir l’oignon dans l’huile avec un peu de sel sur feu moyen/fort pendant 3 minutes en prenant soin de mélanger régulièrement..
- Ajoutez l’ensemble des légumes et le bouquet. Rajouter le bouillon de légumes. A la reprise de l’ébullition, faites mijoter pendant 25 minutes. Salez et poivrez..
Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. The first step is to dice the vegetables: eggplant, zucchini, bell peppers, onions and garlic. Have the rest of the ingredients on hand: olive oil, canned Italian plum tomatoes, tomato paste, fresh thyme, herbs de Provence, a bay leaf, capers, salt and pepper.
