Chunky Mediterranean Vegetable Soup 

This chunky soup is a great way to use up leftover Veggies - especially if like us you grow courgettes - two plants and you have a glut!!  But we love them. 

Ingredients 

• 2 Courgettes large chunks

• 1 Aubergine Large cubes 

• 1 Pepper chopped 

• 2 tbsp chopped garlic

• 2tsp of Mixed Italian Herbs

• 400g canned Plum Tomatoes Roughly chopped 

• 1 reduced-salt vegetable stock cube

• Olive Oil 

• 1 tbsp Tomato puree

• 1 sprig of fresh flat-leaf parsley (optional) 

• Freshly ground pepper

The How to Bit

1. Prep all the vegetables. And in a pan add a glug of olive oil and gently caramelize the onions with the garlic. 

2. Add the vegetables and cook them until they soften slightly and get a nice color on them.

3. Add your Tinned Plum tomatoes, and Vegetable stock made up to a pint, and your herbs.

4. Gently simmer until the vegetables are cooked through and tender, about 10 minutes.

5. Add the Tomato Paste to thicken - we like to leave it chunky and rustic and serve with crusty bread but you can blend it until smooth. 

6. Add some Flat Parsley to garnish 

If you wanted to make this an even more filling bowl of goodness you could add pasta to it when you add the liquid !!