Makes 4 adult portions or 8 little person portions.
2 tablespoons light olive oil
1 garlic clove, crushed
1 medium onion, peeled and finely chopped
100g/4oz carrots, peeled and grated
50g/2oz courgette, grated
50g/2oz button mushrooms, sliced
1 teaspoon balsamic vinegar
400g/14oz passata (ready-sieved tomatoes)
1 teaspoon soft brown sugar
1 vegetable stock cube, dissolved in 400ml (2/3 pint) boiling water
handful fresh basil leaves
salt & pepper to taste
Heat the oil in a saucepan, add the crushed garlic and saute for a few seconds, then add the onion and saute for a further 2 minutes. Add the carrots, courgettes and mushrooms and saute for 4 minutes, stirring occasionally. Add the balsamic vinegar and cook for one minute. Stir in the passata and sugar, cover and simmer for 8 minutes. Add the vegetable stock and cook for 2 minutes, stirring continuously. Add the basil and season to taste. Transfer to a blender and blitz until smooth.
The added advantage of this recipe is that it seems to work out okay on approximate timings, if you forget to set a timer (that would be me who constantly forgets to set the timer ...). Also, I should think it would work the same on any other combination of veg.