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 day old bread rolls; 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; 400 g mixed vegetables

3.7 7 évaluations

Préparation 35min

Total 1h 5min

4 portions

Ingrédients

medium-hard cheese (e.g. Gruyère or Cheddar), cut into pieces
60 g
garlic cloves
2
extra virgin olive oil plus extra for serving
50 g
day old bread rolls cut into pieces (1-2 cm)
50 g
50 g day old bread, cut into pieces (1-2 cm)
frozen chopped spinach thawed
200 g
eggs
4
salt plus extra to taste
1 tsp
onions cut into halves
50 g
carrots cut into pieces
50 g
ripe tomatoes cut into pieces
700 g
700 g canned diced tomatoes
fresh basil leaves
6 - 8
water
500 g
Vegetable stock paste (refer to The Basic Cookbook)
1 heaped tsp
mixed vegetables (e.g. capsicum, zucchini, eggplant), cut into pieces (2-3 cm)
400 g