* 1 tablespoon Oil
* 1 small Red onion
* ½ Leek
* 1 Garlic clove
* ¼ Red pepper
* 1 Carrot
* 1 small Courgette
* 1 tin chopped Tomatoes
* 150ml Vegetable stock
* 1 tablespoon Tomato puree
* ½ tablespoon Sun dried tomato Puree (optional)
* ½ teaspoon Sugar
* Basil


===Method===
* Chop all of the Vegetables fairly small, ½ inch cubes or smaller. It will save effort with the Hand Blender later and they will cook down quicker.
* Heat the Oil in a large pan
* Fry the Carrot first as ths will take longest
* Add the remaining veg, Onion, Leek, Garlic, Red pepper and Courgette and cook until soft. about 10 minutes.
* Add the tin Tomatoes, Sugar, Stock and purees and give another few minutes to bring back up to heat.
* Dried or fresh Basil can be used, add at the last minute before blending. No need to chop first if using fresh.
* Using a Hand Blender straight in the pot is easiest although you can do this gradually in a worktop blender, blend until you reach a consistency you prefer.
* Freezes well and can be gradually defrosted from Frozen on a low heat on the Hob or in the Microwave.

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