Healthy Mediterranean recipe for 4 people, takes only 25 mins; recipe has onion, garlic, basil leaf, chopped tomato, vegetable stock and ricotta.
Chunky Mediterranean tomato soup
Course: Healthy Mediterranean
Servings
4
servings
Prep time
10 mins
Ingredients
- Basil Leaf: handful basil leaves
- Onion: 400g frozen grilled vegetable mix (peppers, aubergine, onion, courgettes)
- Chopped Tomato: 400g can chopped tomato
- Vegetable Stock: 1 reduced-salt vegetable stock cube
- Ricotta: 50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread
- Garlic: 2 tbsp chopped garlic
Directions
- 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.
