Creamy Broccoli Soup with Ratatouille

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

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