Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped (2cm chunks)
- 1 courgette chopped (2cm chunks)
- 2 cans plum tomatoes
- 1 tbsp chopped (or dried) oregano and marjoram mix
- 1 tsp bouillon
- 1 tbsp basil leaves (torn)
- 1 handful grated cheese
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp chilli flakes sprinkled at the end for chilli lovers
- 1 drizzle olive oil
- crusty bread or buttered toast to serve
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped (2cm chunks)
- 1 courgette chopped (2cm chunks)
- 2 cans plum tomatoes
- 1 tbsp chopped (or dried) oregano and marjoram mix
- 1 tsp bouillon
- 1 tbsp basil leaves (torn)
- 1 handful grated cheese
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp chilli flakes sprinkled at the end for chilli lovers
- 1 drizzle olive oil
- crusty bread or buttered toast to serve
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Instructions
Heat the olive oil in a saucepan.
Add the chopped onions and carrot and soften on a low heat for 5 minutes.
Add the chopped courgettes and cook on a low heat for a further 5 minutes.
Add the plum tomatoes, bouillon and a cup of water.
Bring to the boil and reduce to a simmer for 20 minutes.
Whizz up with a hand blender.
To serve, sprinkle on the grated cheese, chilli (if using), torn basil leaves and a drizzle of olive oil. Have a side plate ready with french bread/buttered toast to mop up the bowl.
