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