Slow Cooker Ten Hidden Veggie Sauce
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 onion, diced
- 3 garlic cloves, crushed
- 2 carrots, diced
- 1 celery stick, diced
- 1 small courgette, diced
- 1 red pepper, diced
- 200g butternut squash, cubed
- 100g broccoli florets
- 130g cauliflower florets
- 1 small leek, sliced
- 100g mushrooms
- 100g baby spinach
- 690g jar of passata
- 250 ml water
- 2 vegetable stock pots
- 1 tsp dried oregano
Method
- Add all the vegetable to the slow cooker.
- Add the passata, water, stock pots and oregano.
- Don't attempt to stir everything at this point. It's too full!
- Pop on the lid and cook on high for 1 hour.
- After an hour it will be a little easier to stir all the ingredients together.
- Pop the lid back on and cook for another 3 hours on high.
- The vegetables will have reduced considerably in size by now and you can blend them with a hand blender.
- Serve immediately mixed with cooked pasta or add to freezer storage containers or bags.