Mediterranean Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a pan and gently cook the onion and garlic for 5 minutes without colouring.

Step 2

Set aside 1 tbsp of diced pepper then add the remainder of the pepper along with the courgettes, paprika, rosemary to the pan and cook for a few minutes.

Step 3

Add the balsamic vinegar, after 2 minutes add the tomatoes and stock and bring to the boil.

Step 4

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

Step 5

Finally, stir in the tomato paste. Either leave the soup as a rustic, chunky vegetable broth or use a handheld blender to blend until smooth.

Step 6

Season with fresh ground pepper and serve topped with the reserved diced pepper and a sprig of parsley.

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