Panzanella soup

Packed with veg, this soup is delicious hot or cold!

1 ratings

20 minutes
Serves 4
3.5 of 5 a day

Nutrition: Per serving

Kcal132
Fat3g
Salt0.2g
Sugar10.6g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

My go-to is often a salad for lunch – but in winter, I crave something warm. This is the best of both worlds – packed with tomatoes, cucumber, peppers and basil, it will have you dreaming of the Italian sunshine.

Ingredients

½ tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, finely diced
2 red peppers, deseeded and roughly chopped
1 cucumber, peeled, deseeded and roughly chopped
1 x 400g can chopped tomatoes
600ml reduced-salt vegetable stock, made with 1 stock cube
Large handful fresh basil, roughly chopped
2 slices wholemeal bread, toasted
Small handful black olives, to serve (optional)

Method

Heat the oil in a large pan over a medium heat and add the onion, garlic, red peppers and cucumber, adding a splash of water if needed. Cook for about 10 minutes until the vegetables have gently softened.
Add the chopped tomatoes, stock and most of the basil to the pan and bring to the boil. Lower the heat and simmer for 5 minutes.
Tear the toast into large pieces and add to the pan just before blending until smooth (you may need to do this in batches).
Return the soup to the pan and reheat, if necessary.
Season with pepper, divide between four bowls and garnish with the remaining basil and olives before serving.