- 400g frozen grilled vegetable mix (peppers, aubergine, onion, courgettes)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp chopped garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 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
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
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.
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.
Make your chunky Mediterranean soup differentlyCreate 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).