Bread and tomato soup, Rolled spinach omelette and Steamed ratatouille vegetables

Name: Bread and tomato soup, Rolled spinach omelette and Steamed ratatouille vegetables
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 60 g medium-hard cheese; 2 garlic cloves; 50 g extra virgin olive oil; 50 g stale bread roll; 200 g frozen chopped spinach; 4 eggs; 1 tsp salt; 50 g onions; 50 g carrots; 700 g ripe tomatoes; 6 - 8 fresh basil leaves; 500 g water; 1 heaped tsp vegetable stock paste, homemade; 400 g mixed vegetables

4.5 (4 ratings)

Difficulty medium

Preparation time 35 min

Total time 1h 5 min

Serving size 4 portions

Ingredients

60 g medium-hard cheese (e.g. Gruyère, Emmental, Cheddar), cut in pieces
2 garlic cloves
50 g extra virgin olive oil, plus extra for serving
50 g stale bread roll, cut in pieces (1-2 cm),
or 50 g stale white bread, cut in pieces (1-2 cm)
200 g frozen chopped spinach, defrosted
4 eggs
1 tsp salt, plus extra to taste
50 g onions, cut in halves
50 g carrots, cut in pieces
700 g ripe tomatoes, cut in pieces,
or 700 g canned tomatoes
6 - 8 fresh basil leaves
500 g water
1 heaped tsp vegetable stock paste, homemade,
or 1 vegetable stock cube (for 0.5 l)
400 g mixed vegetables (e.g. peppers, courgettes, aubergines), cut in pieces (2-3 cm)

Nutrition: per 1 portion
Calories: 1654 kJ / 395 kcal
Protein: 17 g
Carbohydrates: 19 g
Fat: 26 g
Fibre: 6.5 g