Adapted from Annabel Karmel’s New Complete Baby and Toddler Meal Planner
Makes about 4 portions
2T olive oil
1 garlic clove (crushed)
1 medium onion, finely chopped
2 sticks celery, washed and finely chopped
3 carrots, peeled and finely grated
2 courgettes, washed and finely grated
1 capsicum, deseeded and finely chopped
1/2C pumpkin, finely grated
1t balsamic vinegar
1 can chopped and sieved tomatoes (or 1 400g jar passata)
400ml low salt vegetable stock
handful of fresh basil, torn
salt and pepper
Saute garlic and onion in oil until soft. Add vegetables and sauté for a few more minutes, stirring occasionally. Add balsamic and cook for 1 minute. Stir in tomatoes, cover and simmer for 10 minutes. Add stock and simmer for a further 2 minutes, stirring occasionally. Add torn basil and season to taste. Place in blender and blitz until smooth.
Can be used over pasta, on pizza, or teamed with meat and cheese to make a tasty toasted sandwich.
Add any other vegetables you have in the fridge as you’d like.