Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Ratatouille lasagne soup
Serves 4
Easy
Prep:
Cook:
Rustle up this satisfying vegetarian soup for a filling lunch or supper. Serving four, it's full of veg and fibre and delivers four of your 5-a day
Skip to ingredients
- 2 tbsp olive oilplus a drizzle to serve
- 1 large onionfinely chopped
- 1 celery stickfinely chopped
- 2 courgettesdiced
- 1 auberginediced
- 2 garlic clovescrushed
- 1 tbsp tomato purée
- 1 bay leaves
- handful of basilshredded, plus more leaves to serve
- 1 tsp dried oregano
- 400g can chopped tomatoes
- 1 litre hot vegetable stock
- 125g dried lasagne sheetsbroken into shards
- 1 ball mozzarelladrained and torn into small pieces
- grating of parmesanor vegetarian alternative, to serve
Nutrition: Per serving
- kcal420
- fat20g
- saturates10g
- carbs36g
- sugars12g
- fibre8ghigh
- protein20g
- salt1.28g
Method
step 1
Heat the oil in a large saucepan over a medium-high heat. Fry the onion and celery with a pinch of salt for 10 mins until soft. Add the courgettes and aubergine, and cook for another 10 mins until translucent. Stir in the garlic, fry for 1 min, then stir in the tomato purée to cover the veg and cook for 2 mins.
step 2
Add the herbs, tomatoes and stock, and simmer, uncovered, for 15-20 mins until the tomatoes have broken down – it should still be quite thin. Add the lasagne pieces, one by one, and stir well, so they don’t stick together. Simmer for 5-8 mins until the pasta is al dente. Top up with a little water if it starts to get too thick. Taste for seasoning.
step 3
Ladle into bowls, top with the torn mozzarella, basil leaves and parmesan. Season with black pepper and add a drizzle more oil to serve.
