Hearty Tomato and Veggie Pot
INGREDIENTS:
1 butternut, peeled, par-boiled and cubed
4 baby marrow, sliced
2 cups vegetable stock
2 large carrots, sliced
1 Tbsp. vegetable oil
1 x 400g tin Goldcrest tomato and onion mix
2 Tbsp. Tomato Paste
1 tsp. paprika
Basil leaves to garnish
Salt and pepper to taste
METHOD:
1. In a large sauce pan add the oil and butternut, baby marrow and carrots over medium heat. Sauté for about 10 minutes until they begin to soften.
2. Add the tomato paste and paprika and fry for an additional 3 minutes.
3. Add the vegetable stock, Goldcrest tomato and onion mix, salt and pepper to taste. Gently bring to a simmer and reduce the heat. Allow to simmer covered for about 40-50 minutes or until all vegetables are soft.
4. Garnish each serving with some basil leaves
Serves 4*
