You know those days when you just crave heaps and heaps of veggies? But you don’t necessarily want them all steamed and boring…
This soup is perfect – you get loads of veggies, without it being a boring old veggie soup, packed with flavour and comfort.
I actually had two things on my mind when I made this soup:
1. ‘I don’t feel like having any meat and I crave lots of veggies…’
2. ‘What can I do with an aubergine, small broccoli, a few baby marrows and some tomatoes..?’
So, it’s a goodie – give it a try! It will definitely also go down a treat as a starter, served with my baby marrow banting bread. {Just sayin’…}
You will need:
1 aubergine, diced
5 baby marrows, sliced
1 onion, diced
2 garlic cloves, finely chopped
A handful of Rosa tomatoes, halved
2 tsp Peppadew spice
Olive oil
Small broccoli
1 liter chicken stock
2 spring onions
1 tsp smoked paprika
Mature cheddar cheese, to serve
Start by making your ratatouille:
Saute the onion in olive oil until soft, then add the aubergine, garlic & Peppadew spice and cook until golden. Add a few more glugs of olive oil as it cooks.
Add the baby marrows and cook some more.
Add the tomatoes, give it a stir and cover it with a lid.
Let it simmer until everything is cooked.
Next, saute the spring onions {sliced} in some butter and add the paprika.
Add the broccoli pieces and the chicken stock and cook until the broccoli is tender.
Blitz it in a blender until it has a smooth consistency.
Ladle the broccoli soup into bowls, add a few spoonfuls of ratatouille and top with grated cheddar – ENJOY! X
