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 white bread; 200 g frozen chopped spinach; 4 medium 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; extra virgin olive oil

4.2 12 ocen

Przygotowanie 35 min

Czas całkowity 1 godz. 5 min

4 portions

Składniki

medium-hard cheese (e.g. Gruyère, Emmental, Cheddar), cut in pieces
60 g
garlic cloves
2
extra virgin olive oil plus extra for serving
50 g
stale white bread cut in pieces (1-2 cm)
50 g
frozen chopped spinach defrosted
200 g
medium eggs
4
salt
1 tsp
onions quartered
50 g
carrots cut in pieces
50 g
ripe tomatoes cut in pieces
700 g
700 g tinned chopped tomatoes
fresh basil leaves to taste, 5-6 roughly torn
6 - 8
water
500 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
mixed vegetables (e.g. peppers, courgettes, aubergines), cut in pieces (2-3 cm)
400 g
extra virgin olive oil for serving