Ratatouille Soup

Ratatouille Soup

• MAKES: 6 servings
• PREPARATION TIME: 10 minutes
• COOKING TIME: 25 minutes

Ingredients
SOUP:

• 2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
• 1 small (110 g/3.9 oz) yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium (120 g/4.2 oz) green pepper, diced
• 1 medium (120 g/4.2 oz) yellow or orange pepper, diced
• 1 medium (200 g/7.1 oz) zucchini, diced 
• 1 medium (250 g/8.8 oz) eggplant, diced
• 1 teaspoon dried oregano
• 14.1 ounces (400 g) canned diced tomatoes
• 2 cups (480 ml) vegetable stock or chicken stock
• 2 cups (480 ml) water
• 2 tablespoons (30 g/1.1 oz) Red Pesto
• Salt and pepper

TOPPING:

• 6 oz (170 g) fresh mozzarella di bufalla
• 6 tablespoons (90 ml) extra-virgin olive oil to serve
• Fresh basil for garnish

Instructions

Heat a skillet greased with ghee over medium heat. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, peppers, zucchini, and eggplant. Cook for 1 to 2 minutes, stirring frequently. Add the oregano, tomatoes, vegetable stock, and water. Bring to a boil and cook over medium heat for about 15 minutes, or until the vegetables are tender. Take off the heat.
Use a ladle to transfer half of the vegetables to a bowl and set aside. Use an immersion blender to purée the remaining vegetables. Place the reserved vegetables back into the pot and add the pesto. Stir and season with salt and pepper.
To serve, ladle the soup into serving bowls and top with a piece of fresh mozzarella cheese. Drizzle each bowl with a tablespoon (15 ml) of olive oil and garnish with basil leaves. To store, let it cool, and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months (without the topping).

Nutrition per Serving

• Total carbs: 11.9 g 
• Fiber: 3.7 g  
• Net carbs: 8.2 g 
• Fat: 29.1 g 
• Energy: 338 kcal

Macronutrient ratio

• carbs (10%)
• protein (11%) 
• fat (79%)