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Cappuccino of Minestrone

125 g Onion; finely diced
1 cn Tomatoes; chopped
1 Carrot; chopped
15 g Tomato puree
1 l Vegetable stock
1 Red pepper
1 Green pepper
1 Red onion
1 Courgette
1 Baby aubergine
100 ml Olive oil
2 Cloves garlic; crushed
1 ts Thyme

Sweat off the white diced onion, add the chopped garlic, followed by the tomatoes and tomato puree and half the red pepper.

Add the basil leaves and vegetable stock and leave to simmer for 12 minutes. Slice the other half of the red pepper in two diagonally, brush with olive oil and place on to a preheated griddle pan.

Repeat the process with all the vegetables until cooked. Remove the sauce from the heat and add the remaining olive oil. Place the hand blender in to pan and blend until well combined. Adjust the seasoning.

Pour the minestrone into a bowl and stack the chargrilled vegetable selection in the middle of the soup.

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