Savour the essence of a garden in a bowl with our Ratatouille Hat Soup, enriched with 1-2 steamed Ratatouille Hats. Topped with delicate parmesan flakes, this soup offers a symphony of flavors. Serve with a side of baguette and a drizzle of garlic sauce for a fulfilling meal.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tomatoes, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 bay leaf
- 100% natural soup supplement (as per package instructions)
For the Pasta Hats
- 1-2 frozen Ratatouille Hats
- Topping: Parmesan flakes
- Sauce: Garlic Sauce
- Side: Baguette
Preparation
Make the Ratatouille Soup
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
- Stir in zucchini, eggplant, and bell peppers. Cook until they start to soften.
- Add the diced tomatoes, basil, oregano, salt, and pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and add a bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the natural soup supplement as per package instructions, stirring well to combine.
Steam the EdelBites:
- Steam the Ratatouille Hats as instructed, ensuring they are heated through and tender.
Assemble the Dish
- Ladle the hot soup into bowls.
- Gently place a steamed Ratatouille Hats in each bowl.
- Sprinkle parmesan flakes generously on top.
Serve
- Accompany the soup with slices of fresh baguette.
- Offer garlic sauce on the side for an extra flavour kick.
This Ratatouille Hat Soup with Parmesan-flaked Ratatouille Hats is a heartwarming dish, perfect for any season. It captures the essence of fresh vegetables and the comforting taste of homemade soup, making it a delightful choice for family dinners or cozy evenings. Enjoy!
