Homemade rye bread
This rye bread recipe is lower in gluten than the average white loaf. It uses white or wholemeal flour to give a light texture but you can experiment with ratios
Chunky Mediterranean tomato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g frozen grilled vegetable mix (peppers, aubergine, onioncourgettes)
- 2 tbsp chopped garlic
- handful basil leaves
- 400g can chopped tomato
- 1 reduced-salt vegetable stockcube
- 50g ricottaper person, beaten with snipped chives and basil, spread on a slice of rye bread
Nutrition: per serving
- kcal212low
- fat7glow
- saturates4g
- carbs24g
- sugars4g
- fibre6g
- protein11g
- salt1.5g
Method
step 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.
step 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.
