1. 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.
2. 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.
Credit: Sara Buenfeld
Prep time: 10 Minutes
Cook time: 25 Minutes
400g frozen grilled vegetable mix (peppers, aubergine, onion , courgettes)
2 tbsp chopped garlic
handful basil leaves
400g can chopped tomato
1 reduced-salt vegetable stock cube
50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread