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