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Ratatouille Soup with Quinoa

Robin Gagnon
  • 40 minutes
  • Serves 10

INGREDIENTS

1 tbsp

olive or grapeseed oil

1 1/2 cups

diced eggplant (most of the skin removed, but leave a little for color)

1 1/2 cups

zucchini squash (quartered and sliced)

2 cloves

garlic (minced)

1 1/2 cups

sweet onion (chopped)

1/2 cup

quinoa

3

bay leaves

1 1/2 tsp

dry thyme leaves

6 cups

vegetable stock (substitute chicken stock if you prefer)

3 cups

crushed tomato

1/4 cup

hot chopped peppers (jarred)