Ratatouille is beautifully baked vegetables, low in calories and many delicious options. Ratatouille soup recipe with egg. To make the soup, Ratatouille is necessary. Ratatouille soup in a slow cooker How to use ratatouille for weight loss

A classic recipe with a 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 in 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 zucchini) 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. The 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. Place 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. 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: We interrupt raw vegetable cubes (tomatoes, peppers, onions) and butter in a blender into 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. Above - cubes of tomatoes and sweet peppers.

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 accord 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 don't convey. Classic ratatouille - 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 get by 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

Let's not be 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 has attracted you as a convenient recipe for a weight loss diet, then add the following deliciously.

Half an onion from the recipe do not grind, but cut into thin circles for laying in the main spiral.
Broccoli and cauliflower. We cut it into a medium cube, put it on the bottom. Or we divide into inflorescences, cut off only the curly part and cut it into plates in order to shift after the zucchini in a series of vegetable circles.
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.
Chicken breast or veal. Twist into minced meat with onions and garlic, season with Provencal herbs and put in the first layer in a lightly oiled form.
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!

So, Remy Mouse Soup Recipe shared by Michael Warch with USA TODAY.

Ingredients

4 tablespoons butter

2 large leek cuttings

2 large potatoes

1.2 l chicken broth

125 ml cream

spring onion dressing (recipe below)

a bouquet of spices (recipe below)

finely chopped green onions

salt and ground black pepper

Preparation:

Peel the leeks by removing the tough green leaves. Cut the stem lengthwise into two halves and chop each into 0.5 cm thick pieces. Rinse these pieces thoroughly so that no sand remains in them. Melt the butter in a skillet over low heat and sauté the onions in it for 10 minutes, being careful not to burn the onions. Cut the potatoes into large cubes.

Transfer the onion to a saucepan, put the potatoes there and add the chicken broth and a bunch of spices. Cook for 20 minutes, or until potatoes are tender. Remove the spices from the soup. Pour the soup into a blender, grind until thick, creamy and return back to the saucepan.

Heat the soup, add cream, and cook again for 2 minutes. Add salt and pepper to taste. When serving, garnish with chopped green onions and chives dressing.

Spice bouquet

Fold a 10-centimeter green leek leaf in half, put a few sprigs of fresh thyme and parsley, 8 black peppercorns and 2 lavrushka leaves inside. Tie a rolled bunch of spices with threads.

Green onion dressing

1 bunch chives, finely chopped

100 ml extra virgin olive oil

salt and black pepper

Place the chopped onions in a food processor. Start chopping the onion, gradually adding the olive oil. Finally, season with pepper and salt.

Look like that's it. You can congratulate us and wish you bon appetit. The soup was just as good as in the kitchen of a French restaurant!

if we start to revise the cartoon, we will find a discrepancy: before Remy proceeds to save the soup, the soup is red-orange.

What was actually boiled in the saucepan? Nobody will reveal this secret to us. But it can be assumed that, in accordance with the name of the cartoon, was cooked in a saucepan ratatouille soup! We will share with you his recipe.

Ingredients:

4 tablespoons olive oil

1 large onion, finely chopped

3-4 cloves of garlic, finely chopped

1 red chili, finely chopped (gently, don't overdo it)

1 eggplant, diced

4 tablespoons tomato paste

2 paprika peppers (yellow and red), cut into cubes

1 zucchini, diced

1 can of tomatoes in their own juice

fresh cumin and oregano

1 liter chicken broth

100 ml heavy cream

salt and black pepper

2-3 tsp Sahara

nutmeg

1-2 leaves of lavrushka

4-5 tbsp sour cream

Preparation:

Heat olive oil in a saucepan, fry onions, garlic and chili in it. Saute the vegetables until the onion becomes transparent, then add the tomato paste, eggplant, and simmer for 2-3 minutes, stirring occasionally.

Then add the paprika and zucchini, as well as fresh herbs, and fry for a couple of minutes, not forgetting to stir. Add tomatoes (without skin) in their own juice, chicken broth and cream. Season with salt, pepper, sweeten and stir with nutmeg, then cook for another 20-30 minutes, until vegetables are tender.

Then grind the soup in a blender, return to the saucepan and cook for a few more minutes with lavrushka. Remove the lavrushka, pour into plates, sprinkle with herbs and add sour cream.

One cartoon - two whole French soups!

This famous French vegetable dish comes from Provence. Previously, it was prepared 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.
A few 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, the zucchini is then cut into thin slices, and 3-4 tomatoes are also cut into circles.

Step 3: To prepare the sauce, chop finely bell peppers, the remaining tomatoes and onions. Fry the onion 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 mashed potatoes using a blender.

Step 4: In a heat-resistant form, the prepared 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 oven temperature should be around 200 ° C.

The result is a fragrant ratatouille! Bon Appetit!

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French cuisine is renowned for its healthy, low-calorie vegetable dishes. Classic ratatouille can be attributed to both the first courses and the second, it all depends on the thickness that you like. For cooking, use as many different seasonal vegetables, fresh herbs and spices as possible.

Ratatouille soup is prepared with the addition of broth, but if you want a thicker version, you need to add very little. Initially, the dish was considered a soup of the Provencal poor, since vegetables are very inexpensive during the high season. However, ratatouille can now be ordered in the finest restaurants.

Recipe # 1: Classic Ratatouille Soup

butter - 4 tablespoons;
leeks - 2 large cuttings;
two large potatoes;
one and a half liters of chicken broth;
125 ml cream;
spices for soup;
green onion dressing;
finely chopped green onions;
salt, black pepper to taste.

How to make ratutui soup - step by step instructions:

Peel the leeks of dry old leaves, cut the stem lengthwise into two halves and cut each into half a centimeter thick pieces. Chopped leeks are washed well to remove the sand. Melt the butter in a saucepan or frying pan and sauté the leeks over low heat for about 10 minutes. The onion should not burn.

The spices for ratatouille are carefully selected. A ten-centimeter leek leaf is rolled in half, putting in it a few sprigs of fresh thyme, parsley, 2 bay leaves, 8 black peppercorns. A bunch of spices are tied with threads and dipped into the soup for the duration of cooking.

The potatoes are cut into large cubes. Onions from a frying pan are transferred to a saucepan, potatoes, warm chicken broth and spices are added. The soup is placed over medium heat and cooked until the potatoes are cooked. Then they cool a little, take out the spices, pour into a blender and grind to a puree-like homogeneous consistency.

The ratatouille puree soup is poured back into the pan, heated, cream is added and boiled for two minutes. In this case, salt and pepper the dish to taste. Serve ratatouille garnished with chopped green onions and dressing.

For dressing, finely chop a bunch of green onions and place in a chopper or food processor. Gradually pouring in 100 ml of olive oil, chop the onion in mashed potatoes. Salt and pepper the dressing to taste. But those who watched the cartoon carefully note that the soup was orange, so it is more likely that in the cartoon the hero prepared a slightly different ratatouille soup, since the French have several options for preparing it.

Recipe number 2: Ratatouille soup with eggplant

Ingredients for cooking:

chopped onion;
4 tablespoons olive oil
3 cloves of finely chopped garlic;
1 finely chopped chili pepper
1 eggplant, diced
red and yellow sweet peppers, diced;
4 tablespoons tomato paste;
1 zucchini, diced
a can of tomatoes in their own juice;
fresh oregano and cumin;
a liter of chicken broth;
100 ml heavy cream;
salt and pepper to taste;
2-3 teaspoons of sugar;
nutmeg;
2 leaves of lavrushka;
4-5 tablespoons of sour cream.

How to make ratatouille soup - step by step:

Olive oil is heated in a saucepan, onions, garlic, chili are fried. Saute vegetables until transparent, add tomato paste, eggplant, stew for another three minutes, stirring occasionally. Zucchini, fresh herbs are added to the eggplants, stirring fried for several minutes and peeled tomatoes in their own juice, chicken broth and cream are poured.

Ratatouille should be pepper and salt to taste, sweeten a little, add nutmeg and cook until vegetables are ready. You can grind the soup in a blender (you can skip this if you like to feel the structure of the soup), pour back into the saucepan and boil it with bay leaves for a few more minutes. Lavrushka is taken out and the dish is poured into plates, sprinkled with herbs and sour cream is added.

Recipe number 3: Ratatouille soup with sweet pepper

Ingredients for cooking:

2 large eggplants, total weight approx. 500 g;
2 zucchini, total weight approx. 375 g;
salt and freshly ground pepper;
125 ml of natural olive oil;
2 yellow onions, cut into thin slices;
1 red bell pepper, seeded and diced;
1 green bell pepper, seeded and diced;
5 garlic cloves, coarsely chopped;
750g fresh tomatoes, peeled and diced, or 2 x 375g cans of diced tomatoes with juice;
1-2 tbsp. tablespoons of tomato paste (if you are using fresh tomatoes);
2-3 st. tablespoons of chopped fresh Italian parsley;
3 shoots of fresh thyme;
5-8 large leaves of fresh basil, finely chopped.

Making the classic ratatouille soup:

Cut off the stems of the eggplant. Cut them lengthwise into 4 pieces and cut into quarters across into 12mm slices. Trim the zucchini and cut into 6mm slices. Sprinkle the eggplant and zucchini slices lightly with salt. Let stand for 30 minutes, then pat dry with paper towels to remove excess salt.

In a skillet over medium-high heat, heat 2 tbsp. tablespoons of oil. Add the onions and simmer for about 5 minutes, until almost tender. Add the bell peppers and half the garlic and cook over medium-low heat for about 7 minutes, until the bell peppers are tender. Transfer vegetables to a heavy saucepan or skillet.

Place the pan again over medium-high heat and add 2 more tbsp. tablespoons of oil. Add chopped eggplants and simmer for 6-7 minutes until brown on both sides. Try to touch them as little as possible so as not to crush them. Place the eggplant with the onions and bell peppers. Place the pan again over medium-high heat and add 2 more tbsp. tablespoons of oil. Add chopped zucchini and simmer for 4-5 minutes until golden brown. Add zucchini to the rest of the vegetables.

Add leftover garlic, fresh or canned tomatoes with juice, tomato paste (if used), parsley, thyme, and basil to a saucepan and stir well. Season to taste with salt and pepper. Place on medium-low 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.

Remove the pan from heat and add the remaining 2 tbsp. tablespoons of oil. Taste and add seasoning. Serve hot or at room temperature.

Video with a recipe for making a classic ratatouille soup