Total time: 10 minutes | Serves 4
- 3 cups cold ratatouille
- 2 1/2 cups cold chicken or vegetable stock
- 2 tablespoons Pernod
- 1 1/2 teaspoons sherry vinegar
- Salt and pepper
- Fried country croutons, chopped Nicoise olives, pesto or crème fraîche to garnish
Step 1Combine the ratatouille, stock, Pernod and vinegar together in a blender. Blend the ingredients at high speed until the mixture is very smooth and creamy. Strain the soup through a fine mesh sieve such as a chinois for the most refined texture.
Step 2Season the soup well with salt and pepper. Garnish the soup with croutons, chopped olives, a drizzle of pesto or a dollop of crème fraîche. This soup is also good served hot.
Each serving, without garnishes:
Protein 5 grams;
Carbohydrates 17 grams;
Fiber 4 grams;
Fat 22 grams;
Saturated fat 3 grams;
Sugar 10 grams;
Sodium 165 mg.
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