Ingredients
- 2 tablespoons olive oil
- 2 small brown onions, diced
- 1 small leek, washed, sliced
- 2 sticks of celery, trimmed, diced
- 2 red capsicums, diced
- 2 medium zucchinis, grated
- 2 medium carrots, peeled, grated
- ¼ teaspoon dried oregano
- 2 bay leaves
- 4 x 400g tinned tomatoes
- 1 small butternut pumpkin, peeled, seeded, grated
- 500mL water
- Freshly ground black pepper
Method
- Heat a large saucepan over medium heat
- Add oil then onions, leek, celery, capsicums, zucchini, carrots and herbs
- Cook slowly for 20 minutes with the lid on, until vegetables are soft but not browned. Stir occasionally
to ensure vegetables do not stick - Add the tomatoes and grated pumpkin, water and a good pinch of pepper
- Bring to the boil and simmer gently for about 30 minutes or until pumpkin is soft
- Remove the bay leaves, allow to cool slightly before blitzing with a hand held blender until smooth.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 154.96kJ | 152.17kJ |
Protin | 1.20g | 1.18g |
Total fat | 1.49g | 1.47g |
Saturated fat | 0.23g | .23g |
Carbohydrate | 3.93g | 3.86g |
Sugars | 3.30g | 3.24g |
Dietary Fibre | 1.48g | 1.45g |
Sodium | 23.61mg | 23.18mg |