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Vegetarian Research

Roasted Ratatouille Soup

This Roasted Ratatouille Soup is easy to throw together and packed with tons of healthy vegetables. Serve with salad and crusty bread, and enjoy for lunch or dinner. This plant based soup is creamy and super flavorful. Keep leftovers on hand for up to 5 days, or freeze for future meals.

close up of a hand dipping garlic bread into this roasted ratatouille soup

We just experienced, what felt like, a polar vortex and it’s definitely soup season around here.  It was so cold that the kids had a late start to school one morning, which never happens around here.  To me, it doesn’t get much cozier than roasted vegetables and soup, and this Roasted Ratatouille Soup falls into both of those categories.  The flavors in this recipe are inspired from the traditional dish of ratatouille, which is a stewed vegetable dish that originated in France.  If you love vegetables, this is pure comfort food!

Why You’ll Love This Easy Ratatouille Inspired Soup

  • It’s mostly hands off – There is some chopping of the vegetables required, but other than that, the oven and blender do most of the work!  This is basically a sheet pan meal turned into a soup.
  • It’s warm and cozy – All soups are warm and cozy, but I especially love it when they’re packed with roasted vegetables and blended up until smooth and creamy.  This roasted ratatouille soup is perfect for serving with crusty bread for a hearty vegan meal.
  • Minimal ingredients needed – Besides the vegetables, you only need canned tomatoes, veggie broth, olive oil and spices to make this flavorful soup recipe.  Ratatouille does use specific types of vegetables, but you can always throw in extra veggies that you have on hand.

traditional ratatouille vegetables before and after they've been roasted in the oven

Why Your Body Will Love This Cozy Vegetable Soup

  • Antioxidants – This soup is filled with colorful vegetables, such as bell peppers, eggplant and zucchini, all which are packed with antioxidants.  Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk.
  • Fiber – All vegetables contain fiber, but eggplant is particularly high in both soluble and non-soluble fiber.  Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body.  Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
  • Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9.  Red bell peppers contain more folate than green bell peppers.  Folate is always important for our bodies, because it helps your body make new cells, including red blood cells, brain cells and skin cells.  This is especially important for pregnant women, who are growing babies.  It also helps prevent birth defects and can prevent anemia, which can be common in pregnancy.

showing how to make this creamy vegetable soup using the blender

Roasted Ratatouille Soup Recipe Ingredients

  • Eggplant – This recipe calls for about 2 cups of chopped eggplant.  I used a globe eggplant, which is a common type sold in the US, but any kind of eggplant will work well.
  • Bell Peppers – You can use any color of bell peppers you like for this recipe.  I used a mixture of red, green and orange.  Red, yellow and orange are typically more sweet than green, so it’s nice to have a mix of colors if you can.  Otherwise, it is totally ok to use just one type.
  • Zucchini – I used one medium sized zucchini, which was about 2 cups once diced.  You could also use yellow summer squash in its place, or in addition.
  • Red Onion – I love roasted red onion because it gets nice and sweet when roasted, but any color onion will work.
  • Canned Tomatoes – I used fire roasted diced canned tomatoes because it adds extra flavor, but regular canned tomatoes will work great too.
  • Garlic – I added 4 cloves of garlic to this soup, but you can use less if you prefer.
  • Fresh Herbs – The vegetables get roasted with a few sprigs of fresh thyme and then I like to add fresh parsley into the soup when it gets blended up.
  • Lemon Juice – A squeeze of fresh lemon juice at the end adds a nice freshness.  You could also use white or apple cider vinegar instead, to help brighten it up.

close up of this creamy roasted vegetable soup in a pot with a wooden spoon

How To Make Vegetarian Ratatouille Soup

  1. Heat oven to 450 degrees F.  Roughly chop all vegetables into bite sized pieces and add them to a large baking sheet.  Add on the garlic cloves, fresh thyme, salt, pepper and olive oil.
  2. Use your hands to mix everything together until vegetables are fully coated with oil and seasonings.  Place sheet pan in the oven and roast vegetables until softened and lightly browned, 30-35 minutes, flipping halfway through.
  3. Allow vegetables to cool for a few minutes and then add to a blender, or food processor.  Next, add in one can of fire roasted tomatoes, including the liquid.
  4. Turn the blender on low speed and slowly add in your vegetable broth, or water, while turning the blender up to high speed.  You will need to add between 1-2 cups of veggie broth, or water, (depending on how thick you like your soup) to make sure the soup is blend-able.  Next, add in the lemon juice and fresh parsley and blend again, for about 30 seconds.
  5. Pour the soup into a soup pot and heat over medium heat until soup is completely hot.  Add in any extra veggie broth, salt or pepper needed. Once soup is heated up, you can enjoy immediately or allow to simmer for up to 30 minutes.

roasted ratatouille soup in a bowl with olive oil and parsley

Recipe Frequently Asked Questions

  • This soup recipe is already vegan and gluten free.
  • How much soup does this recipe make?  It makes about 4 servings but can easily be doubled if you want to make more soup.
  • Can different vegetables be used?  I used the vegetables that are traditional to ratatouille, but feel free to add in any other soup-friendly vegetables you have on hand.
  • How long does this soup stay good for?  If stored in an air-tight container, in the refrigerator, leftovers should stay good for 4-5 days.  Re-heat in the microwave or in a pot on the stovetop.
  • Can this soup be frozen?  Yes, this soup is very freezer friendly.  Freeze the whole soup, or freeze in smaller portions, for up to 3 months.  Use an air-tight, freezer friendly, container and thaw in the refrigerator, or at room room temperature.  Re-heat in microwave or in a pot on the stovetop.

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

close up of roasted red pepper and eggplant soup

Looking For More Easy Vegetarian Soup Recipes?

Cheesy Zucchini Soup

Creamy Pinto Bean Pumpkin Soup

Lemony White Bean Soup with Quinoa

Veggie Packed Creamy Broccoli Cheddar Soup

Vegetarian Tortilla Soup

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Roasted Ratatouille Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    1 hour 5 minutes


  • Yield:
    4
  • Diet: Vegan

Description

This Roasted Ratatouille Soup is easy to throw together and packed with tons of healthy vegetables. Serve with salad and crusty bread, and enjoy for lunch or dinner. This plant based soup is creamy and super flavorful. Keep leftovers on hand for up to 5 days, or freeze for future meals.


Ingredients

  • 2 cups chopped eggplant
  • 1 medium zucchini, about 2 cups when chopped
  • 3 small sized bell peppers, I used red, green and yellow
  • 1 small red onion, diced
  • 34 cloves garlic, peeled
  • 23 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil, or oil of choice
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 2 tablespoons fresh parsley
  • 1 small squeeze fresh lemon juice, or apple cider vinegar
  • 1 1/22 cups vegetable broth, or water



Instructions

  1. Heat oven to 450 degrees F.  Roughly chop all vegetables into bite sized pieces and add them to a large baking sheet.  Add on the garlic cloves, fresh thyme, salt, pepper and olive oil.
  2. Use your hands to mix everything together until vegetables are fully coated with oil and seasonings.  Place sheet pan in the oven and roast vegetables until softened and lightly browned, 30-35 minutes, flipping halfway through.
  3. Allow vegetables to cool for a few minutes and then add to a blender, or food processor.  Next, add in one can of fire roasted tomatoes, including the liquid.
  4. Turn the blender on low speed and slowly add in your vegetable broth, or water, while turning the blender up to high speed.  You will need to add between 1-2 cups of veggie broth, or water, (depending on how thick you like your soup) to make sure the soup is blend-able.  Next, add in the lemon juice and fresh parsley and blend again, for about 30 seconds.
  5. Pour the soup into a soup pot and heat over medium heat until soup is completely hot.  Add in any extra veggie broth, salt or pepper needed. Once soup is heated up, you can enjoy immediately or allow to simmer for up to 30 minutes.

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Soup, Vegetarian
  • Method: Oven, Stovetop
  • Cuisine: American

The post Roasted Ratatouille Soup appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

Print

Cilantro Lime Cabbage Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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