Lunch / Dinner
Ratatouille Soup with Tahini & Orange-Caper Gremolata
End the day with a healthy dose of your daily recommendation for vegetables in a hearty bowl of this super-flavorful soup. This vegan soup is a takeoff of the classic French dish ratatouille, a side dish or appetizer of assorted vegetables simmered in olive oil. Instead of simmering, roast the vegetables until tender, then skin and purée them into a very flavorful velvety, thick, and creamy soup base. Adding tahini, a sesame seed paste, and orange juice to the soup really highlights the flavor of the vegetables without overpowering them and adds another dimension to this twist on ratatouille.
FOR THE ORANGE-CAPER GREMOLATA, COMBINE:
Test Kitchen Tip
Delicata squash are long and oval with tan and green stripes. Their taste is a cross between butternut squash and sweet potatoes.
Preheat oven to 400°. Line a baking sheet with foil and coat with nonstick spray.
Arrange eggplant, winter squash, seeded tomatoes, and orange on prepared baking sheet, skin side up. Wrap garlic in foil and place on baking sheet. Roast vegetables until eggplant skin is soft, 50–60 minutes; let cool. Remove skins from eggplant, squash, tomatoes, and orange. Squeeze garlic cloves from bulb. Purée roasted vegetables, garlic, orange juice, and tahini in a food processor.
Cook onions, zucchini, summer squash, and peppers in oil in a large pot over medium heat until zucchini begins to soften, 5 minutes. Stir in puréed vegetables, broth, tomato juice, and cherry tomatoes. Simmer soup 5–7 minutes; season with salt and pepper. Garnish each serving with Orange-Caper Gremolata.
For the Orange-Caper Gremolata, combine zest, parsley, capers, and garlic.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 397mg 16%
Carbs 57g 19%
Fiber 14g 56%
*Percent Daily Values are based on a 2,000 calorie diet.