Use roasted vegetables in this speedy, low calorie soup – we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
Prep:10 mins
Serves 4
400g frozen grilled vegetable mix (peppers, aubergine, onion, courgettes)2 tbsp chopped garlichandful basil leaves400g can chopped tomato1 reduced-salt vegetable stock cube50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread
STEP 1Heat 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.STEP 2Add 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.
