Chunky Mediterranean tomato soup

2 of 5-a-day fibre roasted vegetable soup vegetable soup veggie

N/A

Source

Ingredients

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

Method

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.