This is a lovely, sweet recipe and it tastes better than it looks.
40g butter for frying
200g carrots, peeled and cut into coins
200g diced courgettes
1 pint of vegetable stock
1 bay leaf
1 tablespoon tomato puree
1 tablespoons sugar
salt and pepper for seasoning
1. In a saucepan, melt the butter on a low heat and fry off the carrots, courgettes until they’re soften.
2. Stir off the tomato puree, bay leaf and add the vegetable stock. Increase to a medium heat and simmer for around half an hour until the vegetables are softer.
3. Remove the bay leaf and blend the mixture. Easy-peasy.
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