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
Ingredients ½ zucchini
1 mini lebanese eggplant
3 mini golden squash
1 mini vine red capsicum
1 mini vine orange capsicum
1 small carrot
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.