Instructions

1. Heat a large saucepan or pot over medium heat. Add the oil, onion and garlic and fry for 2-3 minutes until soft. Add the chopped carrots, courgette, celery and spinach, give a quick stir to mix.
2. Pour in the passata and tinned tomato along with the stock cube and stir well. Add the dried herbs, salt, paprika and pepper and bring to a boil. Lower heat to medium low and leave to simmer for at least 20 minutes.
3. Allow the sauce to cool then liquidise using a blender until it is smooth.
4. The sauce can be used straight away or poured into jars and stored in the fridge for up to 1 week, or divided into freezer safe containers and frozen for up to 3 months. Why not make Healthy Taco Fries with it?