October 22, 2016
This is so delicious, you could even eat is as a soup. I do.
1Chop the veggies.
2Spray a frying pan with olive oil and sauté the veggies (except the tomatoes) for about 5 minutes.
3Add the tomatoes, dash tamari sauce, chilli, fine Himalayan salt and black pepper. Cook over medium heat for 30 minutes.
4Blend the sauce with ¼ cup of vegetable stock until smooth. Add more stock if you prefer a thinner sause
Extra virgin olive oil
2 cloves of garlic
1 celery stalk
1 large carrot
6 tomatoes (750 g)
2 tsp pink Himalayan salt, fine
1 pinch mild chilli
Black pepper to taste
1 dash low salt tamari sauce for extra savoury taste [optional]
¼ cup veg stock (65 ml)
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