Panzanella soup
Packed with veg, this soup is delicious hot or cold!
- 20 minutes
- Serves 4
- 3.5 of 5 a day
- Kcal132
- Fat3g
- Salt0.2g
- Sugar10.6g


Recipe by: Charlie Farrant
| Student Dietitian and Running Blogger
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.
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