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 évaluations

Préparation 35min

Total 1h 5min

4 portions

Ingrédients

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