Vegan Provencal Soup

This vegan dish has it all and it doesn't get much healthier than this! If you cannot find the classic French 'Herbes de Provence' blend I use here, you can replace it with equal portions of thyme, oregano, basil & rosemary.

4 Servings

Ingredients:

Olive oil

1 onion, finely chopped

1 yellow pepper, finely chopped

1 aubergine, finely chopped

1 courgette, finely chopped

4 cloves of garlic, finely chopped

1 tsp herbes de provence

1/2 tsp pepper

A pinch of salt

4 tbsp red wine vinegar

400ml tinned tomatoes, blended

50cl vegetable stock

200gr tinned white beans

Instructions:

Heat a drizzle of olive oil & add onion. Fry off on medium heat 1 minute before adding courgette, aubergine, pepper & garlic.

Give it a mix and add the herbes de provence, pepper, salt, vinegar, blended tomatoes and stock. Bring to boil and simmer on medium low heat for 10 minutes. Add the beans and simmer a further 5 minutes.

Serve warm with buttered baguette or rustic bread.