Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Make your chunky Mediterranean soup differently
Create a speedy minestrone instead. Follow the recipe, above, but replace the basil and tomatoes with a 500g carton passata (and 2 cartons water) and 3 tbsp pesto, and use mixed garden vegetables (carrots, peas, beans, corn) instead of the grilled ones. There is no need to pre-fry or blitz the soup, just tip everything into a pan with 50g snapped wholewheat spaghetti and boil for 12 mins. (Omit the ricotta and bread.) (Nutrition per serving: 183 kcals, protein 7g, carbs 21g, fat 6g, sat fat 1g, fibre 3g, sugar 10g, salt 1.4g).