Ingredients

• 2 tablespoons olive oil
• 2 small brown onions, diced
• 1 small leek, washed, sliced
• 2 sticks of celery, trimmed, diced
• 2 red capsicums, diced
• 2 medium zucchinis, grated
• 2 medium carrots, peeled, grated
• ¼  teaspoon dried oregano
• 2 bay leaves
• 4 x 400g tinned tomatoes
• 1 small butternut pumpkin, peeled, seeded, grated
• 500mL water
• Freshly ground black pepper

Method

1.  Heat a large saucepan over medium heat
2. Add oil then onions, leek, celery, capsicums, zucchini, carrots and herbs
3. Cook slowly for 20 minutes with the lid on, until vegetables are soft but not browned. Stir occasionally
   to ensure vegetables do not stick
4. Add the tomatoes and grated pumpkin, water and a good pinch of pepper
5. Bring to the boil and simmer gently for about 30 minutes or until pumpkin is soft
6. Remove the bay leaves, allow to cool slightly before blitzing with a hand held blender until smooth.

Nutrition information panel