Ratatouille Inspired Rainbow Soup

by Antoinette Tan (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Gluten Free (672)      Vegetables (486)      Soup (256)      One Pot (53)      Ratatouille (3)     
The intention (when purchasing these vegetables) was to create the famous accordion-styled ratatouille served in the eponymous animated movie. But alas, the lack of time and desperate craving for hot soup on a cold wintery night flipped the idea on its head, with the veggies ending up on the chopping board and into a boiled broth.

On a happier note, it is now known as the Rainbow Soup, thanks to its plethora of cheery colours, plus it's chock-full of antioxidants and nutrients.

Preparation Time: 15 minutes
(but up to 25 minutes if you're a meticulous cutter)
Cooking Time: 10 minutes
Makes: 2 servings

˝ zucchini
1 mini lebanese eggplant
3 mini golden squash
1 mini vine red capsicum
1 mini vine orange capsicum
1 small carrot
2 tomatoes
2 tablespoons tomato paste
2 cups (or 500ml) chicken stock
1 cup water
4 cloves of garlic
1 small yellow onion
3 tablespoons oil
big handful of fresh basil leaves, chopped (and other herbs too, if you like)
Freshly cracked pepper & sea salt
Dash of parsley flakes for serving

Dice all the vegetables. Keep the diced tomatoes (and their juices) separate.
Mince the garlic and onion.

Heat up the oil in a pot.
Sauté the minced garlic and onion until fragrant for about 2 minutes on a high heat.

Add in the diced vegetables, except the tomatoes and sauté.

Season with freshly cracked pepper and sea salt.

Lower to a medium heat.
Add tomato paste and sauté until evenly coated.

Add tomatoes and chopped basil leaves. Mix it all up.

Add chicken stock and water. Simmer.
Crack more pepper and salt to taste.

Serve immediately with a dash of parsley.

#One Pot
#Gluten Free
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