Loaded veg sauce
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 10 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Fresh thyme
2 tsp, leaves
Brown onion
2 medium, finely chopped
Garlic
4 clove(s), finely chopped
Carrot(s)
2 medium, finely chopped
Whole tomato canned in tomato juice
2 can(s)
Butternut pumpkin
800 g, finely chopped
Red capsicum
2 medium, finely chopped
Zucchini
2 medium, finely chopped
Celery
3 stick(s), finely chopped
Chicken stock cube
3 individual, to make 1L (4 cups) stock
Leek
2 whole, finely chopped
Instructions
1
Heat oil in a large, deep flameproof casserole pot over medium-high heat. Cook onions, garlic and thyme for 1-2 minutes, until fragrant. Add all the vegetables and cook, covered, stirring occasionally for 20 minutes, or until vegetables are soft.
2
Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer for a further 20 minutes, or until vegetables start to break down.
3
Process sauce using a stick blender or a large heatproof blender until smooth. Season with salt and pepper.
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