Description
A vibrant soup that combines seasonal vegetables in a savory broth, offering a comforting and delicious taste.
Ingredients
Scale
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Stir in the diced eggplant, zucchini, and bell pepper, cooking until they begin to soften, around 5-7 minutes.
- Pour in the diced tomatoes, vegetable broth, dried thyme, basil, salt, and pepper. Stir well, and let the mixture come to a boil.
- Once boiling, reduce to a simmer for about 20-25 minutes.
- Taste your soup and adjust seasoning as needed.
- Garnish with fresh basil and serve warm.
Notes
Store leftovers in airtight containers in the fridge for up to four days or freeze portions for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, ratatouille, vegan, vegetables, healthy