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This week's featured recipe is: Souper Veggie Soup
Pierce the potatoes and microwave them in a covered bowl for five minutes, with a little water.
Drain, and cut into thick slices.
Meanwhile, chop the courgette and fry it gently in a large pan. Add the tin of tomatoes, and then refill the can with water and add this to the pan.
Add the chopped potato, the frozen peas, the carrot, grated, and drain and add the sweetcorn.
Stir in a teaspoon of basil, and simmer for about 15 minutes, stirring and adding more water if necessary.
Serve with crusty bread and butter.