Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Place the sweet potato, celeriac, celery, fennel, red pepper and rapeseed oil in a large saucepan over a high heat. Turn down to a low sizzle and stir to coat all of the vegetables. Cook for 10 minutes, stirring from time to time to stop them from catching.
Add the garlic and chopped oregano and cook for a further 10 minutes, stirring from time to time.
Add the tin of chopped tomatoes, 200ml water, tomato puree, vegetable bouillon and a good grind of black pepper.
Bring to the boil and turn down to a simmer. Cook for 20 minutes or until the vegetables are soft.
Blitz with a hand blender, or cool and whizz in a food processor or Nutribullet.
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The key here is to soften the vegetables for a long time to start with which releases their flavour. It’s the sweet potato that thickens and adds the ‘Heinz’ colour.”