Ratatouille soup

with cheese baguettes

For 4 servings

2 onions

250 g zucchini

250 grams of eggplant

2 cloves of garlic

1 yellow pepper

1 green pepper

400 g tomatoes

3 tbsp olive oil

750 ml vegetable stock

1 tbsp Herbs of Provence (frozen)

1 tbsp tomato paste

salt

pepper

Paprika powder

For the cheese baguettes

8 slices of baguette

100 g grated Emmentaler

Preparation time: approx. 25 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 350 kcal / 1465 kJ 14 g E, 9 g F, 42 g KH

1  For the soup, peel and finely dice the onions. Wash the zucchini and aubergines, cut off the stems and ends and cut into small pieces. Peel garlic and chop finely. Wash the peppers, cut in half, remove the seeds, remove the white separations and also cut into small pieces. Set aside a few zucchini, aubergine and pepper cubes for garnish.

2  Scald tomatoes for 30 seconds, rinse in cold water and peel off the skin. Remove and chop the stalks.

3  Heat the oil in a saucepan over medium temperature. Sauté the onion, garlic and diced vegetables for 5–8 minutes while stirring. Add tomatoes, vegetable stock, Provence herbs and bring to the boil. Cover and simmer over low heat for about 25 minutes.

4  Remaining diced vegetables fried in the meantime in a little oil. Puree the soup and season with tomato paste, salt, pepper and paprika. Possibly. also add the broth. Add the diced vegetables.

5  For the cheese baguettes, place the bread slices on a baking sheet and sprinkle with cheese. Bake the baguette slices under the grill, which has been preheated to the highest setting, until the cheese begins to melt. The baguettes are enough with the soup.