Ratatouille Soup

First, prep your roast veggies. Trim the aubergine (2) and courgette (2) and cut into bite-sized chunks. Halve, trim, core and cut the bell pepper (2 red) into bite-sized chunks. Spread the vegetables out on a baking sheet and roast for [18-20 minutes] at 180°C. Start 20m timer

Now, prep the rest of the ingredients. Peel and dice the shallot (3). Peel and grate the cloves (3 garlic). Halve the cherry tomatoes (400 g). Dice the dried tomatoes (2 sun).

Making the stock. Warm the olive oil (1 tbsp) (from sun-dried tomato jar) and olive oil (1 tbsp) in a large stockpot over a medium heat. Add the diced shallot (3) and a pinch of [salt] to the pan and stir for [4-5 minutes]. Add the diced dried tomatoes (2 sun) and grated cloves (3 garlic) and stir for minutes (2). Add the cherry tomatoes (400 g) to the pan and stir for [2-3 minutes] until the skins start to split. Add the mixed italian herbs (1 tsp) and stir to combine. Add the passata (400 g), vegetable stock (400 ml) and leaf (1 bay) to the pan, stir for minute (0.5) and leave to simmer for [4-5 minutes]. Start 15m timer

Add the roasted veg. Take the roasting vegetables out of the oven and add them to the pan, folding them into the soup. Turn the heat down and leave the soup to simmer for [18-20 minutes], stirring occasionally to prevent catching. Add the spinach (100 g), half the basil leaves (10 g) and the juice of lemon juice (2 tbsp) to the pan and fold them into the soup for minute (1). Taste the soup and season to perfection with [salt] and [pepper]. Start 21m timer

Time to serve. Spoon the soup into 4 bowls, top with remaining [basil leaves] (and [hummus] and [vegan pesto], if using) and serve with fresh, crusty [sourdough bread].