Easy Mediterranean Vegetable Soup
- 400g mixed peppers, aubergine, onion and courgettes, chopped
- 2 tbsp chopped garlic
- Handful of chopped basil
- 400g tin of chopped tomatoes
- 1 veg stock cube
- 200g ricotta, beaten with chopped basil and chives
- Rye bread, to serve
- 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