400 g frozen mixed grilled vegetables
1 ½ tbsp chopped garlic
1 handful basil leaves only
400 g can chopped tomatoes
1 reduced-salt vegetable stock cube
Rye bread slices, to serve (optional)
200 g ricotta cheese, beaten with snipped chives and basil, to spread on rye bread, to serve (optional)
- 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 minutes. 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 (optional).