Ratatouille Soup

CREDITS

Rec credit: @when_ruhana_cooks

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INGREDIENTS

4 orange & yellow sweet peppers (Woolworths/Checkers)2 large tomatoes4 baby gem squash1 medium brinjal (eggplant)1 onion (chopped)1 teaspoon ground garlic paste1 tablespoon Robertson's veggie seasoning½ teaspoon salt½ lemon pepper2 tablespoon oil1 teaspoon chilli powder1 cup shell pasta/ screw noodles
Veg Garnish-1 medium brinjal (eggplant)2 baby gem squash1 red onion2 sweet yellow peppersSaltPepperRed chilli flakesSageFresh cream

METHOD

1. For the soup, chop veg into even sizes and add to pot with oil, spices and garlic and cook till tender.2. Blitz till smooth and leave aside.3. Boil pasta till al-dente.4. For the veg garnish, in a pan, drizzle some oil and heat. 5. Then add diced veg to cook till tender, with seasoning.6. Add pasta to soup and mix well, checking seasoning.7. Spoon soup into bowls, drizzle over some cream, garnish with veg.8. Serve with crusty bread. For extra garnish, flash fry a few sage leaves and place atop veg garnish.#whenruhanacooks

INFO & TIPS

Note: May add fresh cream or coconut cream to the soup for a creamier soup. May also add in cooked cubed chicken fillet cubes.

POSTED ON

07 Sep 2020

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