Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, soupe ratatouille. One of my favorites. This time, I will make it a bit unique. This will be really 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 favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Soupe ratatouille is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook soupe ratatouille using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Soupe ratatouille:
- Take 1 Poireau
- Prepare 300 g Pommes de terre
- Get 300 g Chair de potimarron
- Get 2 Poivrons rouges
- Take 1/4 chou blanc
- Take 1 Oignon
- Prepare 2 gousses Ail
- Get 1 bouquet garni
- Get 60 g tomates séchées
- Take 2 càs huile d’olives
- Take 1,2 l bouillon de légumes
- Get Sel
- Make ready 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.
Instructions 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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