Ingredients
- ♡ 2 Tbls Extra Virgin Olive Oil
- ♡ 1 Red Capsicum – Deseeded and Chopped
- ♡ 4 Carrots Peeled – Chopped
- ♡ 2 Shallots Peeled – Chopped
- ♡ 1 Garlic Glove – Crushed
- ♡ ½ Tsp Dried Oregano
- ♡ 3 Fresh Ripe Tomatoes - Skin Removed and Chopped
- ♡ 3 Cups Vegetable Stock
- ♡ ¼ Cup Fresh Basil Leaves - Chopped
Instructions
- ♥ In a stock pot heat oil, add capsicum, carrots, shallots, garlic and oregano, stir fry vegetables until aromatic add tomatoes and continue stir fry.
- ♥ Add stock and bring to the boil, reduce heat and simmer for 30 minutes or until vegetables are very soft and starting to fall apart.
- ♥ Stir through basil and use a stick blender to blend the vegetables, add water if too thick, season to taste and serve.
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