2 Small Red Onions, chopped
2 Small Leeks, Chopped (whites only)
3 Celery Sticks, chopped
2 Carrots, chopped
1 Zucchini, chopped
1 Red / 1 Yellow Capsium, chopped
1/2 Butternut Pumpkin, peeled and chopped
2 Cloves Garlic, Chopped
2 Tablespoons Olive Oil
3 Teaspoons Dried Oregano
4 Tins Diced Tomatoes
Salt & Pepper to taste
Wash all the veggies and place into a large saucepan (make sure it's big enough when you add the tomatoes). Add oil to veggies and saute veggies for a few mins. Add the oregano and cook, covered for 25mins or until all the veggies are soft. Add tinned tomatoes and 2 tins worth of water and cook, covered, for a further 30mins. Blitz until smooth. Serve.
Thermocook Method: (you will need to cut this recipe is half to fit the bowl)
Add all the ingredients to the thermocook, 1 tin of water and cook on speed 3 for 30mins on heat 90' or until veggies are cooked. Once cooled pulse until smooth.
Tip - The amount of veggies you use will depend on the size of the veggies itself. Make sure you only use the bowl to its max capacity. (Be Careful of hot contents)
Tip - Save all the scraps from the veggies to use to make a stock.