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  • 2 tbsp light olive oil
  • 1 garlic clove, crushed
  • 1 medium onion, peeled and finely chopped
  • 100 g carrots, peeled and grated
  • 50 g courgette, grated
  • 50 g button mushrooms, sliced
  • 1 tsp balsamic vinegar
  • 400 g passata (ready-sieved tomatoes)
  • 1 tsp soft brown sugar
  • 1 vegetable stock cube dissolved in 400ml boiling water
  • 1 handful fresh basil leaves, torn
  • salt and freshly ground black pepper


  1. Heat the oil in a pan, add the crushed garlic and sauté for a few seconds, then add the onion and sauté for a further 2 minutes.
  2. Add the carrots, courgette and mushrooms and sauté for 4 minutes, stirring occasionally.
  3. Add the balsamic vinegar and cook for 1 minute.
  4. Stir in the passata and sugar, cover and simmer for 8 minutes.
  5. Add the vegetable stock and cook for 2 minutes, stirring continuously.
  6. Add the basil and season to taste.
  7. Transfer to a blender and blitz until smooth.
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