Chunky Mediterranean tomato soup

• frozen grilled vegetable mix (peppers, aubergine, onion, courgettes)↗400g g

  courgettes)

• chopped garlic2 tbsp tbsp
• handful basil leaves↗
• can chopped tomato400g g
• reduced-salt vegetable stock↗1

  cube

• ricotta↗50g g

  per person, beaten with snipped chives and basil, spread on a slice of rye bread

Step-by-step instructions

1. 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.

2. 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.