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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found this in an old copy of Delicious magazine, so simple to do and a great way to sneak extra vegies into the kids.. Ingredients:
olive oil |
1 small onion, chopped |
1/2 leek, chopped |
1 stalk celery, chopped |
1 zucchini, chopped |
1/2 red capsicum, chopped |
220 g butternut pumpkin, peeled, seeds removed & grated |
800 g roma canned whole tomatoes |
Directions:
1. Heat oil over medium heat, add onion, leek, celery, zucchini and capsicum, cook covered for 10 mins or until softened, stirring occasionally.
2. Add the pumpkin and cook, uncovered, for 5 mins or until soft, mushy & mixed in with other vegetables.
3. Add the tomatoes, season with salt & pepper and bring to the boil.
4. Simmer over low heat for 25-30 mins, stirring occasionally, thern remove from heat & puree until smooth.
5. Add salt & pepper to taste and a little water if necessary.
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