Ratatouille is beautifully baked vegetables, low in calories and lots of delicious options. Ratatouille soup recipe with egg. To make the soup, Ratatouille is necessary. Soup ratatouille in a slow cooker How we prepare a classic ratatouille

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  Ratatouille soup in a slow cooker

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French cuisine is renowned for its healthy, low-calorie vegetable dishes. Ratatouille is a traditional vegetable dish of Provencal cuisine. The ratatouille recipe is one of the options for vegetable dishes close to stews, sautés, lecho, etc. In the classic form, ratatouille is prepared only from vegetables: eggplant, zucchini (zucchini), tomatoes (tomatoes), peppers, onions and garlic. And, of course, with the addition of Mediterranean herbs that create a wonderful aroma.
Very light and tasty vegetable soup "Ratatouille", which was invented by the French, is also called the village soup, because it consists of simple and affordable products. Due to its bright vegetable taste and low calorie content, this dish has become popular all over the world. There are variations of the soup with pasta (pasta) and meat (meatballs), but the classic Ratatouille soup is made from vegetables only.

Recipe 1. Classic soup "Ratatouille"

Ingredients:

✵ potatoes - 2 pcs.;
✵ carrots - 3 pcs.;
✵ white salad onions - 2 pcs.;
✵ parsley root - 4 pcs.;
✵ sweet bell pepper - 3 pcs.;
✵ fresh tomatoes - 3 pcs.;
✵ eggplant - 1 pc .;
✵ young zucchini (or zucchini) - 2 pcs.;
✵ garlic - 5 cloves;
✵ parsley - 3-4 branches;
✵ allspice (peas) - 3 pcs.;
✵ olive oil - 30 ml;
✵ butter - 40 g;
✵ salt, spices - to taste.
.

Preparation

1. Wash and peel the potatoes and carrots.
2. Peel the onion and cut it in half.
3. Rinse the parsley root with water and cut into large strips.
4. In a saucepan, bring 2 liters of water to a boil. Dip potatoes, carrots, onions, parsley root into boiling water. Cover and cook the vegetable stock for 45 minutes.
5. Add allspice to the broth 10 minutes before the end of cooking.
6. After 45 minutes, extract vegetables and peppers from the finished broth.
7. Onions and parsley roots are no longer useful, and cut the potatoes and carrots into large cubes.
8. Wash the Bulgarian pepper, remove the stalks, seeds and white partitions. Cut into large strips.
9. Dip the tomatoes in boiling water for 40 seconds, then remove the skin and chop the pulp coarsely.
10. Rinse the eggplant and chop coarsely.
11. Rinse the courgettes (zucchini) with running water and cut into large cubes.
12. Heat olive oil in a deep skillet. Add bell pepper, eggplant, zucchini (zucchini), tomatoes, garlic. Season with salt, add spices and stir. Fry vegetables over medium heat for 25 minutes.
13. Wash the parsley and chop coarsely with a knife.
14. Combine the broth with all the vegetables.
15. Pour the soup into bowls, garnish with parsley and add a piece of butter to each portion.

Enjoy your meal!

Recipe 2. Ratatouille soup with pasta

Light, aromatic and very tasty vegetable soup with pasta (pasta). But the classic Ratatouille soup is made only from vegetables. This lean vegetable soup is a godsend for vegetarians or those looking to lose weight!

Ingredients:

✵ eggplant - 1 pc .;
✵ onion - 1 pc .;

✵ young zucchini (or zucchini) - 2 pcs.;
✵ tomatoes in their own juice - 800 g;
✵ fresh garlic - 2 cloves (large);
✵ oregano (dry) - 1 tsp;
✵ thyme (dry) - 0.5 tsp;
✵ water or vegetable broth - 2 l;
✵ pasta - 50-60 g;
✵ vegetable oil - 2 tbsp. spoons;
✵ Parmesan cheese - to taste;
✵ salt to taste.

Preparation

1. Wash the eggplant, cut into cubes, put in a small container, salt and leave for 15-20 minutes.
2. Peel the onion, chop finely, put in a deep frying pan and fry in vegetable oil until soft and golden brown.
3. Then add zucchini, chopped into small cubes and chopped garlic to the onion.
4. Put chopped and salted eggplant in a sieve, rinse lightly and add to the pan to the rest of the vegetables. Fry for 5 minutes over medium heat.
5. Separately heat 2 liters of water or vegetable broth in a saucepan. Open a jar of tomatoes and if the tomatoes are whole, then crush them with a fork. Put the tomatoes in a saucepan, season with salt, add oregano and thyme, cover, bring to a boil and simmer over low heat for 10 minutes.
6. Then add pasta, stir and cook for another 15 minutes.
7. Finally, add the vegetables "frying" to the pan and let stand for a couple of minutes.
8. Serve with grated Parmesan cheese. You can decorate with a sprig of greenery.

Enjoy your meal!

Recipe 3. Ratatouille soup with meatballs in a slow cooker

Cooking Ratatouille soup in a slow cooker is a real pleasure, especially if you move away from the classic recipe and cook it with meatballs. They do not boil over and retain all their taste. You need a minimum of cooking time, the ingredients are the simplest and most affordable.

Ingredients:

✵ minced meat - 400 g;
✵ chicken egg - 1 pc .;
✵ potatoes - 2 pcs.;
✵ young zucchini (or zucchini) - 1 pc .;
✵ fresh tomato - 2 pcs.;
✵ sweet bell pepper - 1 pc .;
✵ onion - 1 pc .;
✵ garlic - 1-2 cloves;
✵ vegetable oil - 2 tbsp. spoons;
✵ thyme (dry) - to taste;

✵ salt - to taste;
✵ fresh herbs (parsley, dill) - to taste.
To calculate the weight of a product, a comparative table of measures and weights will help you.

Preparation

1. Add an egg, salt, ground black pepper to the finished minced meat from any type of meat, stir well and form small meatballs the size of a walnut.

2. Pour a small amount of vegetable oil into the multicooker bowl, load the meatballs and fry in the "Fry" mode until golden brown.
3. Chop the onion into small cubes, chop the garlic and put it on the meatballs and fry a little more, stirring occasionally.

4. Wash, peel and dice potatoes, courgettes, peppers, tomatoes. Place all vegetables with grilled ingredients. Pour in boiling water so that it completely covers the vegetables. Add salt, pepper and thyme. Cook on Soup for 40 minutes.

5. After cooking, let the soup steep a little.
6. Serve the Ratatouille soup hot, sprinkle with chopped fresh herbs.

Enjoy your meal!

Recipe 4. Ratatouille soup with tomatoes

Ingredients:

✵ fresh tomatoes - 750 g (or 2 cans of 375 g of tomatoes in their own juice);
✵ tomato paste - 1-2 tbsp. spoons (if fresh tomatoes are used);
✵ eggplant - 2 pcs.;
✵ zucchini (or young zucchini) - 2 pcs.;
✵ sweet bell pepper - 1 pc. red and 1 pc. green color ;
✵ yellow onions (onions) - 2 pcs.;
✵ garlic - 5 cloves;
✵ thyme (fresh) - 3 shoots;
✵ basil (fresh) - 5-8 large leaves;
✵ fresh Italian parsley (chopped) - 2-3 tbsp. spoons;
✵ olive oil - 120 ml (8 tablespoons);
✵ black pepper (ground) - to taste;
✵ salt to taste.
To calculate the weight of a product, a comparative table of measures and weights will help you.

Preparation

1. Eggplants, rinsed, cut into 4 pieces lengthwise and cut each quarter across into slices about 12 mm thick.
2. Rinse the zucchini (young courgettes) and cut into slices about 6 mm thick.
3. Lightly salt the eggplant and zucchini pieces, let stand for 30 minutes, then remove excess salt with a paper towel.
4. Peel the onion and cut into thin half rings.
5. Wash the bell peppers, remove the septa and cut into cubes.
6. Coarsely chop the garlic cloves.
7. Chop the parsley, basil and thyme.
8. Heat 2 tbsp in a frying pan. tablespoons of olive oil, put onion and fry over medium heat for 5 minutes, until it becomes almost tender. Add bell peppers, half garlic and cook over medium heat for about 7 minutes, until bell peppers are soft. Transfer vegetables to a heavy saucepan.
9. Put the pan over medium heat again, add 2 more tbsp. spoons of butter, put the pieces of eggplant and simmer for 6-7 minutes until a brown tint appears on both sides. Then transfer the eggplants to a common pot.
10. Put the pan over medium heat again and add 2 tbsp. tablespoons butter, put the zucchini pieces and simmer for 4-5 minutes until golden brown on both sides. Then transfer the zucchini to the pan with the rest of the vegetables.
11. Pour boiling water over fresh tomatoes, peel and chop coarsely. Or open jars of canned tomatoes and, if the tomatoes are whole, chop them coarsely or crush them with a fork.
12. Put the remaining garlic, fresh tomatoes with tomato paste (or canned with juice), parsley, basil, thyme in a saucepan, season with salt and pepper to taste and mix thoroughly.
13. Place a saucepan over medium heat and cook for 20-30 minutes, until some of the liquid evaporates. Choose the thickness of the soup that suits you personally. If you wish, you can evaporate all the liquid and get the second course.
14. Remove the pan from heat, add the remaining 2 tbsp. tablespoons of olive oil and let the soup steep a little.
15. Serve hot or at room temperature.

Classic recipe with photo step by step. What products can you tastefully expand the composition of the dish with? How to use for weight loss (Yes! Handsome ratatouille is low in calories!)

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How to make ratatouille at home

A step-by-step recipe with a photo will leave no doubt about the ease of the undertaking! But first, let's decide on the selection of vegetables.

It is important for tradition approximately equal amount of ingredients. Cut into circles or rings to arrange vegetables into a spectacular variegated spiral.

What ingredients do we need

For 4-5 servings:

• Zucchini (regular or zucchini) - 1 pc. length 20-25 cm
• Eggplant - 1 pc. (about the same as a vegetable marrow) or 2 smaller things
• Tomatoes - 5 pcs. medium diameter comparable to a squash
• Bulgarian pepper - 1 pc. (if thick-walled and large)

Or 2 smaller peppers are better than red (they have more sweetness)

• Onion - 1 medium onion
• Garlic - 4-5 cloves
• Olive oil - 2-3 tbsp spoons
• Salt, pepper - to taste

An important secret of the classics is spices:

• Rosemary and thyme - 5 sprigs each (fresh) - a favorite summer couple in Provence.

Or replace it with 3-4 pinches of dry herbs. Provence herbs ready-made seasoning is the most obvious option. You can find dry spices separately; rosemary and thyme are a must. Add sage, oregano, marjoram, mint to taste.

How we prepare a classic ratatouille

Eggplant

• We wash and cut into thin circles. Put in a large bowl, sprinkle with salt. Leave the slices for 10 minutes to remove the bitterness from the fruit. We wash the eggplants that have let the juice in cold water - in a colander under the tap. Let the water drain.

• Mine, if the skin is very thick, you can clean it. Cut into thin slices, like eggplant.

Tomatoes

• Mine. Cut 3 pieces into circles - again as thin as eggplants.
• We will use 2 tomatoes as the base of the sauce. To do this, we need to peel them off. We make cross-shaped cuts at the base of the fruits (see photo below) and scald with boiling water. The skin will go away instantly - you can chop the tomatoes into small cubes.

• Mine, remove the core and white veins with seeds from the walls inside. Cut into small cubes.

• We clean, wash and cut into small cubes.

• We clean, wash and chop finely and finely.

All ingredients are prepared.

Now let's make a sauce for pouring vegetables into a mold.

• Option number 1 - fast: raw vegetable cubes (tomatoes, peppers, onions) and butter in a blender in a homogeneous puree.
• Option number 2 - a favorite, with stewing vegetables. In a deep frying pan, combine the cubes of tomatoes, peppers and onions - for 1-2 tablespoons of oil. Don't put the garlic! Simmer vegetables over moderate heat until softened - about 5 minutes. Lightly crush with chopped herbs and remove from heat. Mix with an immersion blender until smooth.

Bingo! How quickly we got to the main step - we form a vegetable spiral.

• When we use the sauce, we pour it into the mold and stack dense rows of alternating vegetable circles. Zucchini - eggplant - tomato. So - before filling out the form. Sprinkle with finely chopped garlic and Provencal herbs. You can brush the vegetables with a drop of oil using a silicone brush.

Ultra-fast ratatouille with no hassle with sauce.

Make a "pillow" of those vegetables that we cut into small cubes. Spread the olive oil over the bottom of the baking dish, add the onion and garlic. Top - cubes of tomatoes and sweet pepper.

We put a spiral of vegetable circles "zucchini - eggplant - tomato". Let's go over the top of the spiral with a brush and oil. Sprinkle with chopped herbs, or shift the circles with fresh leaves in several places.

The last chord is baking in the oven.

Cover the form with foil and bake vegetables at 180 degrees until soft - 45-60 minutes. Remove the foil and bring the ratatouille uncoated until golden brown - another 15-20 minutes.

Get ready for a tantalizing scent that, alas, the photos do not convey. The classic ratatouille is a recipe for a delicious anticipation!

Serve hot or cold, solo or as a side dish for meat. It is always delicious.

Good news for fans of the multicooker. It is unlikely that ratatouille will take more than 1 hour to bake in Bake mode.

How to use ratatouille for weight loss

For its intended purpose - to eat with pleasure.

In 100 grams of baked stew, no more than 60 calories.

1 large serving - maximum 200 kcal.

If you have gotten used to the role of the categorical fighter against calories from fat, you can do with even less oil.

In ratatouille, it is also convenient that it is an acceptable dish in the moderate phases of popular protein diets - according to Dukan, Montignac, Atkins.

The composition of ratatouille does not match the richness of raw vegetables. Heat treatment destroys many vitamins. But the beneficial properties of the dish are also interesting.

• and sweet pepper, which is not destroyed by heat treatment;
• Lots of dietary fiber;
• Hearty slow carbohydrates for stable metabolism without spikes in blood glucose.

How to diversify the recipe

We are not ashamed of admiration: our hero is grandiose for creative variations.

Without a strict regard for calories, the first thing that asks is to add to the sauce, for example, sour cream. Another approach is to taste the sauce before pouring and balance the sourness with sweetness to taste (1-3 pinches of sugar).

If you are not faced with the task of losing weight, you can put in it:

• Potatoes or mozzarella cheese. The successful step-by-step recipes in the video below describe how to make such a ratatouille at home.
• A spicy option is to add sunflower seeds to the sauce (1-2 large grains).

If ratatouille attracted you as a convenient recipe for a weight loss diet, then add the following deliciously.

1. Half an onion from the recipe do not grind, but cut into thin circles for laying in the main spiral.
2. Broccoli and cauliflower. Cut into a medium cube, put on the bottom. Or we divide it into inflorescences, cut off only the curly part and cut it into plates to transfer after the zucchini in a series of vegetable circles.
3. White cabbage. Cut across thin layers, cut into circles and include them as the fourth ingredient in the vegetable spiral. Or shred cabbage for laying on the bottom.
4. Chicken breast or veal. Twist into minced meat with onion and garlic, season with Provencal herbs and put in the first layer in a lightly oiled form.
5. Mushrooms, primarily champignons: they are easy to cut into the role of the 4th participant in the spiral arrangement.

We hope our description will inspire you for a classic ratatouille. The recipe with the photo hardly left room for questions, but if there are any, we are waiting for you in the comments!

What vegetables do you like to bake? Of all the treatments, do you agree that baking is best for diets? Can you get by with a small amount of oil? Bon appetit and see you in a useful dialogue!

The vegetable soup ratatouille was invented by the French. It is also called village soup, as it consists of simple and affordable ingredients. Soon, ratatouille became popular all over the world due to its bright vegetable taste and low calorie content. There are variations of the soup with the addition of pasta and, but the classic ratatouille soup is made only from vegetables.

Ratatouille soup recipe

Boil vegetable broth. Wash and peel potatoes and carrots. Peel the onion and cut it in half. Rinse the parsley root with water and cut into large strips. In a saucepan, bring 2 liters of water to a boil. Dip vegetables in boiling water. Cover and cook the broth for 45 minutes.

Add allspice to the broth 10 minutes before the end of cooking. Extract vegetables and peppers from the finished broth. Onions and parsley roots are no longer useful, and cut the potatoes and carrots into large cubes. Wash the Bulgarian pepper, remove the stalks, seeds and white partitions. Cut into large strips. Dip the tomatoes in boiling water for 40 seconds, then remove the skin and chop the pulp coarsely.

Fragrant vegetable ratatouille can be supplemented with asparagus sprouts Rinse the eggplant and chop coarsely. Rinse the zucchini with running water and cut into large cubes. Heat olive oil in a deep skillet. Add bell pepper, eggplant, zucchini and tomatoes, season with salt, add spices and stir. Fry vegetables over medium heat for 25 minutes.

Wash the parsley and chop coarsely with a knife. Combine the broth with all the vegetables. Pour the soup into bowls, garnish with parsley and add a piece of butter to each portion.

This famous French vegetable dish comes from Provence. Previously, it was cooked by poor peasants, from fresh vegetables available in the summer, but today this soup is prepared all over the world, slightly changing its composition and method of preparation. In particular, the recipe described below was invented by a famous American chef, especially for the cartoon of the same name. The finished dish looks more like a stew or saute, and is suitable for those who carefully monitor their figure and health. It should be noted that this is not only healthy food, but also very tasty.

To make Ratatouille soup you need:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Bulgarian pepper - 1 pc.
• Onions - 1 pc.
• Tomatoes - 800 gr.
• Several cloves of garlic
• Olive oil
• Provencal herbs
• Pepper, salt

Step 1:First you need to wash the eggplant and cut it into slices 3-4 mm wide. Then put them in a container with water, salt and leave for half an hour. This is done in order to get rid of bitterness.

Step 2:The thinner the vegetables are cut, the more flavorful the finished dish is. Therefore, further thin zucchini is cut, and 3-4 tomatoes are also in the form of circles.

Step 3:To prepare the sauce, chop finely bell peppers, the remaining tomatoes and onions. Fry onions in olive oil, then add chopped tomatoes and bell peppers to it. The sauce must be seasoned with salt and pepper to taste, and simmer for about 5 minutes. Then it is advisable to turn the stewed vegetables into puree using a blender.

Step 4:In a heat-resistant form, the finished sauce is laid out on the bottom. The water is drained from the eggplant, and they, along with the zucchini and tomatoes, are alternately laid out on top of the sauce in a baking dish.

Step 5:Top the vegetables with a spicy dressing consisting of 3 tablespoons of oil, minced garlic and herbs (basil, thyme and marjoram).

Step 6:Covering the dish with foil, bake in the oven for 45 minutes, then remove the foil, and bake for a few more minutes, until golden brown appears on the vegetables. The temperature in the oven should be around 200 ° C.

The result is a fragrant ratatouille! Enjoy your meal!