Easy Mediterranean Vegetable Soup

Heat a large pan and tip in half the chopped mixed Mediterranean vegetables and the garlic. Cook for about 5 mins to soften, then tip in the tomatoes, stock cube, basil and 2 cans of water. Cook for a few mins, then blitz with a hand blender until very smooth.
Add the remaining chopped vegetables, cover the pan with the lid and cook for 20 mins on a low heat, or until the vegetables are tender. Spread the ricotta and herb mixture over the rye bread, and serve alongside the soup in bowls.

25 mins

4 serving

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