Ratatouille Soup

This is a lovely soup bursting with vegetables and with a perfect warm kick to it. Just what one needs as the days turn chilly.

Serves 6

1 tbsp olive oil
1 large onion - peeled and chopped
1 garlic clove, crushed
1 aubergine - chopped small
2 courgette - chopped small
1 green pepper - chopped small
1 red pepper - chopped small
400g tin chopped tomatoes
3 tbsp tomato purée
1 tsp brown sugar
1/2 tsp cayenne pepper
900 ml vegetable stock
20g sun-dried tomatoes 

Heat the oil in a large pan, add the onion and garlic and cook for 5 mins without browning. 

Add half the aubergine, half the courgette and half the peppers to the pan and the remaining ingredients simmer for 20mins until all the vegetables are cooked and blend. Then add the rest of the vegetables and cook for a further 15 mins. 

Serve with a warm crusty brown roll, spread thickly with lurpak butter. Mmmmm.