Ingredients
1/2 a Butternut Pumpkin 2 Carrots 5 Spring Onions or 1 Large Red Onion 2 Zucchini 1 head of Broccoli or 1/2 a head of Cauliflower 1 Garlic Clove Basil Leaves EV Olive oil Water Salt & pepper
Method Preheat your oven to 250c.
Line a tray with oven proof paper. Wash your vegetables so you don't need to peel them, obviously the onions you'll want to peel. Leave the garlic in its skin. Cut them up so they'll cook quicker, a rough job is fine, just make sure they're all similar sizes.
Place them on a tray with a drizzle of olive oil a sprinkling of salt and pepper and tear some basil leaves. Cover them with foil, cooking time will vary depending on the size but about 30 minutes should be fine. Use a knife to check if they're cooked, the knife should come out easy. When they're done put the vegetables and some more basil in a blender, I added 3 cups of water to thin mine out, add 1 cup at a time.
Check for seasoning, you can also add some fresh grated parmesan for extra flavour.
My Tip: You can put a few pieces of bacon in the tray too and instead of blending them just cut them into little pieces to scatter on top.
Next time ill use the cauliflower, not the broccoli. The flavour was too strong.
Enjoy x
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