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Ingredients
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 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
Method
- 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.
- Add the carrots, courgette and mushrooms and sauté for 4 minutes, stirring occasionally.
- Add the balsamic vinegar and cook for 1 minute.
- Stir in the passata and sugar, cover and simmer for 8 minutes.
- Add the vegetable stock and cook for 2 minutes, stirring continuously.
- Add the basil and season to taste.
- Transfer to a blender and blitz until smooth.
