• 100 g red onion, chopped
  • 150 g courgette, diced
  • 100 g yellow pepper, diced
  • 175 g aubergine, diced
  • 1 clove, garlic crushed
  • 400 g tin chopped tomatoes
  • 200 ml unsalted vegetable stock
  • 1 tbsp tomato puree
  • 1 tbsp fresh basil, chopped
  • 30 g Cheddar, grated


Put all of the ingredients except the basil and cheese into a saucepan. Cover with a lid, and bring up to the boil then simmer for 15 minutes until all the vegetables are soft. Add the basil then blend everything until smooth. Stir in the cheese until melted.

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