Description
A heartwarming soup featuring a blend of fresh vegetables and aromatic herbs, perfect for chilly autumn evenings.
Ingredients
Scale
- 1 medium eggplant, chopped
- 2 medium zucchini, chopped
- 1 bell pepper, chopped
- 4 ripe tomatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Start by washing and chopping your eggplant, zucchini, and bell peppers into bite-sized pieces.
- Create aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
- Add the vegetables: Toss in your eggplant, zucchini, and bell peppers with salt. Stir occasionally and let them soften for about 5-7 minutes.
- Stir in the tomatoes: Add diced tomatoes to the pot and let them simmer, stirring occasionally.
- Pour in broth: Once the tomatoes meld with the veggies, add vegetable broth. Bring to a simmer and cover the pot, cooking for about 30 minutes.
- Season with fresh herbs: In the last 10 minutes, stir in basil and adjust seasoning with salt and pepper.
- Serve warm: Ladle the soup into bowls and garnish as desired.
Notes
For added depth of flavor, consider a splash of balsamic vinegar just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
Keywords: soup, ratatouille, vegetarian, healthy, comfort food