• La vie après le cancer
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• Ratatouille Soup

Ratatouille Soup

I used to eat very quickly, but this is now not possible as I have to chew everything that I eat very carefully before swallowing. I did not eat in public immediately after surgery, but started to do so more after about five months. This was important after my surgery, because meeting people for lunch or dinner was a great part of my social life.

Anke, Germany

Ingredients

4 tablespoons olive oil
1 large onion, chopped
3-4 cloves of garlic, finely chopped
1 red chilli pepper, finely chopped (amount to taste)
1 aubergine, diced
4 tablespoons of tomato purée
2 bell peppers, one red, one yellow, diced
1 courgette diced
1 medium-sized can of tomatoes, chopped, including juice
Fresh oregano and/or thyme, chopped
1 L vegetable broth
100 ml heavy cream
Sea salt and freshly ground black pepper
2-3 teaspoons white sugar
Freshly ground nutmeg
1-2 bay leaves
1 teaspoon smoked pepper/Pimentón de la Vera picante
4-5 tablespoons mascarpone, sour cream or crème fraîche
Serve with toasted bread / baguette and an extra dollop of mascarpone

Cooking instructions

1. Heat the olive oil in a large pot (medium to high heat), then add finely chopped onions, garlic cloves and chilli peppers
2. Cook until onions become translucent then add the tomato purée and aubergine, and sautée for 2-3 minutes, stirring occasionally
3. Add the bell peppers and courgette, the fresh herbs, and roast for a couple of minutes, while stirring occasionally
4. Deglaze the pan with the canned, chopped tomatoes, without stems and their juice, and add the hot vegetable broth and heavy cream
5. Add the spices: sea salt, black pepper, smoked pepper, sugar, nutmeg and simmer for 20-30 minutes, or until all vegetables are softened
6. Lift the pot off the stove and mash the mix with a handheld blender
7. Add the mascarpone, then pass through a fine-mesh sieve
8. Place the pot back onto the stove and add one or two bay leaves
9. Let the soup simmer for a few more minutes, and season to taste
10. Discard the bay leaves and serve with a generous dollop of either mascarpone, sour cream or crème fraîche, and a slice of toasted bread

Nutritional Information

Recipe credit

This recipe was provided by Nicole Stich and is available on deliciousdays.com