Ingredients
- 5 vogue vegy base
- 1 water left -over from steaming the veg
- 700 ml water
- 450 gr butternut squash (peeled)
- 130 gr carrots (peeled)
- 95 gr sweet potato (peeled)
- 65 gr bell pepper (red diced)
- 65 gr green bell pepper
- 60 gr onion (diced)
- 50 gr celery (diced)
- 10 ml sesame oil
- 6 gr sea salt
- 4 gr garlic (minced)
- 1 gr thyme (chopped)
- 1 gr rosemary (chopped)
- 1 gr basil (chopped)
- 1 gr paprika
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot. From DEEANNE's recipe files
