

Chunky primavera
Ingredients
- 2 tablespoons olive oil
- 6 courgetteszucchini, summer squashX, quartered lengthwise, chopped
- 4 stalks celery, chopped
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 4 capsicums, chopped
- 2 litres passata
- 1 tablespoon dried oregano
- 2 tablespoons tomato paste
- 2 tablespoons sugar (or to your taste)
- salt and pepper (optional)
- a couple of handfuls of fresh parsley, chopped
- ½ cup lemon juice
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Instructions
1 Heat oil in a large stock pot. Cook onions, garlic and celery until soft. Add remaining vegetables.
2 When vegetables begin to soften, stir in passata, oregano, tomato paste, sugar and seasoning (if using). Bring to a simmer. Cook until vegetables are tender. Stir in parsley and lemon juice.
HFG tip
See our article Preserving basics for some handy preserving techniques.
Nutrition Info (per serve)
-
Calories 38cal
-
Kilojoules 160kJ
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Protein 2g
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Total fat 1g
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–Saturated fat 0g
-
Carbohydrates 5g
-
–Sugars 5g
-
Dietary fibre 2g
-
Sodium 120mg
-
Calcium 20mg
-
Iron 0.5mg
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