Ratatouille Soup With Goat Cheese Toasts

This marvelous soup combines dried French herbs with the garden flavours of zucchini, eggplant, peppers, onion, tomato and spinach. On top: a toasted baguette slice, spread with softened goat cheese. Bon Appetit!!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1 (500 g) bag  Europe's Best Mediterranean Diced Delight Frozen Vegetables, frozen
• 4  cups  vegetable stock or 4  cups  chicken stock
• 3  tablespoons tomato paste
• 3⁄4 teaspoon  Herbes de France or 3⁄4 teaspoon dried thyme
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  nuggets europe's best chef's spinach, frozen

• GOAT CHEESE TOASTS

• 8  baguette, slices 1/2-inch thick, toasted
• 3  ounces  softened  goat cheese or 3  ounces  herbed cream cheese

Directions

1. In a saucepan, heat oil over medium heat. Add onion and garlic and cook for 2 minutes until softened, stirring occasionally. Add Europe's Best Mediterranean Diced Delight, stock, tomato paste, herbes, salt and pepper. Bring to a boil. Reduce heat to medium and cook covered for 15 minutes, stirring occasionally. Remove from heat.
2. Purée half of soup with immersion blender, food processor, or blender. Return to saucepan with remaining soup and place over medium heat. Add spinach nuggets and cook, stirring occasionally, until nuggets have defrosted. Season to taste.
3. While soup is cooking, spread baguette slices with cheese. Float on soup, or serve alongside.
4. MAKE AHEAD: Soup can be covered and refrigerated up to one day ahead.