September 21, 2022

SPAGHETTI SQUASH AND RATATOUILLE SOUP (soup maker recipe)

This has to be one of the best soups I have ever made using leftovers in the soup maker.

After our bbq we had half a roasted spaghetti squash left.  You can read how I cooked it here.

We also had a few of these, barbecued mini potatoes.


They were parboiled, drizzled with olive oil and sprinkled with garlic and herb seasoning before roasting on the bbq as per a James Martin recipe that I found somewhere.

I also used some leftover ratatouille, made roughly to Raymymond Blanc's recipe for "quick ratatouille".


Delicious!

Ingredients

About a pint of leftover ratatouille

Half a roasted spaghetti squash, flesh scraped into the machine (skin discarded)

2 small leftover bbq'd potatoes

3 medium carrots, peeled and thickly sliced

1 veg stock pot

Enough veg to fill to the bottom line

Enough water to fill to the top line

Cook on "smooth" setting.

Makes 4 generous portions.

2 comments:

  1. Ratatouille and squash have become two of my favourite foods in recent years (probably a sign of age, but not maturity). This sounds deeply satisfying as a combination. I'm just having a little trouble with the idea of leftover ratatouille, though, since however much I make, people (naming no names) tend to help themselves to it a little too freely.

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    1. We love ratatouille in our house, the taste of summer to be had all year round.

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