Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, soupe ratatouille. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Heat the olive oil in a large pot over medium-high heat. Make an unforgettable lunch or a warming dinner party starter in one short hour with this hearty French-inspired soup. Based on the classic roasted vegetable dish, this soup is ultra filling and features a beautiful array of colors that will impress guests. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators.
Soupe ratatouille is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Soupe ratatouille is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have soupe ratatouille using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Soupe ratatouille:
- Make ready 1 Poireau
- Prepare 300 g Pommes de terre
- Prepare 300 g Chair de potimarron
- Make ready 2 Poivrons rouges
- Make ready 1/4 chou blanc
- Make ready 1 Oignon
- Take 2 gousses Ail
- Take 1 bouquet garni
- Get 60 g tomates séchées
- Prepare 2 càs huile d’olives
- Get 1,2 l bouillon de légumes
- Get Sel
- Get Poivre
This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with couscous to soak up the liquid. Ratatouille is a French dish that traditionally has eggplant, tomatoes, and other veggies. Sometimes traditional ratatouille is a stew made out of peppers, tomatoes, zucchini, and plenty of fresh herbs, but it's also frequently made more like a casserole, like this one.
Steps to make Soupe ratatouille:
- Coupez la base ainsi que la partie verte de votre poireau, lavez-le soigneusement puis coupez-le en tronçons.
- Ôtez la première peau d’oignon et ciselez-le. - Passez les gousses d’ail au presse-ail pour en récupérer la pulpe.
- Peler et couper les pommes de terre en cubes. Taillez la chair de potimarron en petits cubes.
- Trancher le chou ensemble avec la base.
- Lavez les poivrons. Coupez-les en 2, ôtez le pédoncule, éliminez les graines ainsi que l’ensemble des côtes blanches puis taillez la chair en morceaux. Hacher grossièrement les tomates séchées.
- Dans une cocotte, faites revenir l’oignon dans l’huile avec un peu de sel sur feu moyen/fort pendant 3 minutes en prenant soin de mélanger régulièrement.
- Ajoutez l’ensemble des légumes et le bouquet. Rajouter le bouillon de légumes. A la reprise de l’ébullition, faites mijoter pendant 25 minutes. Salez et poivrez.
Ratatouille is a French dish that traditionally has eggplant, tomatoes, and other veggies. Sometimes traditional ratatouille is a stew made out of peppers, tomatoes, zucchini, and plenty of fresh herbs, but it's also frequently made more like a casserole, like this one. Ratatouille is a classic vegetable stew from Provence, France, with tomatoes, eggplants, summer squash, bell peppers, onions and garlic. And because it is even better the next day or two, it is the perfect make-ahead meal. I highly recommend making a big batch to freeze for later!
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