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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Made this one winter, with whatever I had at the time, I usually vary the veggies I use, which is why I love this recipe Ingredients:
2 (400 g) cans crushed tomatoes |
2 onions |
2 carrots |
1 swede |
1 turnip |
1 leek |
2 shallots |
3 red capsicums, any colour, roasted |
1 zucchini |
2 cups vegetable stock |
2 garlic cloves |
2 teaspoons chili |
1 tablespoon olive oil |
1/4-1/2 cup herbs (basil, thyme, chives) (optional) |
ground black pepper |
Directions:
1. Chop all vegetables.
2. In large pot heat up olive oil and cook onions, garlic, chili and leek until soft.
3. Add tomatoes and the rest of the chopped vegetables, and vegetable stock.
4. Stir in herbs and black pepper, bring to boil, then simmer until vegetables are soft.
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