Ratatouille soup from A Beautiful Bowl of Soup: The Best Vegetarian Recipes by Paulette Mitchell

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Notes about this recipe

  • Eat Your Books

    Vegan if cheese garnish is omitted.

  • Laura on August 05, 2014

    Pg. 72. This was pretty good and a great way to use a lot of vegetables acquired from the farmers market over the weekend. There's a lot of chopping involved, but otherwise it's simple. It's quite thick and it's really more like a stew than a soup. Also, it doesn't make a great amount. I served it hot for lunch with grated parmigiano romano, but I'd be curious to see how it is chilled -- suspect I may like it even better. The advantage this soup has over ratatouille itself is that there's much less oil. Alas, ratatouille is more delicious. ETA: had this chilled the next day and I definitely prefer it cold -- it's more like actual ratatouille, except saucier.

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