Loaded veg sauce

Name: Loaded veg sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Ingredients: 1 tbs Olive oil; 2 tsp Fresh thyme leaves; 2 medium Brown onion finely chopped; 4 clove(s) Garlic finely chopped; 2 medium Carrot(s) finely chopped; 2 can(s) Whole tomato canned in tomato juice; 800 g Butternut pumpkin finely chopped; 2 medium Red capsicum finely chopped; 2 medium Zucchini finely chopped; 3 stick(s) Celery finely chopped; 3 individual Chicken stock cube to make 1L (4 cups) stock; 2 whole Leek finely chopped

Points® value

Total Time

1 hr 20 min

Prep

20 min

Cook

1 hr

Serves

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

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.
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.
Process sauce using a stick blender or a large heatproof blender until smooth. Season with salt and pepper.

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Loaded veg sauce

Ingredients

Instructions

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