65kcal
3g
34g
2g
1g
3g
7g
67mg
- 1 tbsp Olive oil
- 1 diced Onion
- 1 thinly sliced Leek
- 2 sliced Carrot
- 1 sliced Parsnip
- 800g / 28.2oz Plum tomatoes
- 1 roughly chopped Red bell pepper
- 1 roughly chopped Green bell pepper
- 1 head Broccoli
- 2 Garlic cloves
- 1 Low-salt stock cube
- 1 tsp Mixed dried herbs
- 1 tsp optional Sugar
- 2 heaped tsp Smoked paprika
- 150g / 5oz grated Cheddar cheese
1. Heat 1 tbsp of Olive oil in a large pan and sauté 1 diced Onion over medium heat until translucent.
2. Thinly slice 1 Leek and add to the pan. Add 2 sliced Carrots and 1 sliced Parsnip.
3. Add 800g / 28.2oz Plum tomatoes and half-fill each can with boiling water, adding it to the pan.
4. Add 1 roughly chopped Red bell pepper and 1 roughly chopped Green bell pepper.
5. Remove the woody end of 1 head of Broccoli, chop the florets and stem, then add to the pot.
6. Crush 2 Garlic cloves and add to the pot.
7. Add 1 Low-salt stock cube, 1 tsp Mixed dried herbs, 1 tsp optional Sugar, and 2 heaped tsp Smoked paprika.
8. Stir and top up with boiling water to cover the vegetables. Let it bubble for 20 minutes until softened.
9. Blend until smooth and stir in 150g / 5oz grated Cheddar cheese. Serve with pasta.
7% of RDI
18% of RDI
34% of RDI
0% of RDI
0% of RDI
18% of RDI
28% of RDI
You can swap out any ingredients for what you have on hand. The quantities and exact vegetables aren't vital, just fill the pot with vegetables to bulk out the sauce.
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