Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil (, see note 1)
- 1 medium onion (, minced (about 1 cup))
- 1 leek (, about 1 cup chopped)
- 1 small green bell pepper (, 1 cup diced)
- 2 large carrots
- ½ cup pitted black olives ((50 grams))
- ½ cup caperberries (, stems removed, see note 2 (60 grams))
- 1 can pureed tomatoes ((14-ounce/400-milliliters), see note 3)
- 1 can water ((from pureed tomatoes))
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper (, see note 4)
Instruction
- In a medium pot (or large skillet/frying pan), heat the oil. Add minced onion, chopped leek and sauté for 5 minutes, stirring occasionally.
- Add diced pepper and carrot strips and sauté for a further 5 minutes. Stir from time to time.
- Add olives, sliced caperberries, pureed tomatoes, water, salt and black pepper. Mix well. Bring to a boil, reduce the heat to low and simmer for a further 10 minutes.
- When ready, puree in blender.
- Transfer it back to the same pot and cook for 5 minutes on low. Taste and add more seasoning if needed.
- Enjoy!
