Ratatouille Soup
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (chopped)3 cups
Vegetable (low-sodium)1 tbsp
Lemon Juice (fresh)Directions:
1
Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat
2
Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes
3
Reduce the heat to medium and add the eggplant and garlic
4
Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes
5
Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes
6
Add the broth, 1/2 teaspoon salt and a few grinds of pepper
7
Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes
8
Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper
9
Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl
10
Top each bowl of soup with some parsley mixture; serve with bread
11
Photograph by Justin Walker