Chunky Mediterranean tomato soup
- Preparation and cooking time
- Serves 4
Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
- 400g frozen grilled vegetable mix (peppers, aubergine, onion , courgettes)
- 2 tbsp chopped garlic
- handful basil leaves
- 400g can chopped tomato
- 1 reduced-salt vegetable stock cube
- 50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread
- STEP 1
Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften – about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
- STEP 2
Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.