A high protein, high fibre tomato and cannellini bean soup that’s simple to make and perfect for a light, balanced meal.

Ingredients

60g onion, chopped

80g carrot, chopped

80g red pepper, chopped

150g cherry tomatoes

head of garlic

1/2 can cannellini beans (drained & rinsed)

300g chicken stock

60g fat-free cottage cheese

10ml olive oil

10g tomato purée

fresh thyme

Method

Roast the vegetables and garlic at 200°C for about 30 minutes — the garlic may need a little longer.

Then squeeze the garlic from its skin, blend the roasted vegetables with all the remaining ingredients, and warm gently in a pan.