Directions
- 1Dice all vegetables and add to a large glass oven safe dish. Cover in olive oil, salt, and pepper. Bake for 35 minutes at 375 degrees or until soft.
- 2Transfer cooked veggies to a large dutch oven, add water (enough to cover), and stock powder. Blend using an immersion blender or countertop blender.
- 3Add beans and cottage cheese. Blend again.
- 4Add fresh basil.
Ingredients
- 4 fresh tomatoes
- 1 cup cherry tomatoes
- 1 red pepper
- 1 white onion
- 2 garlic cloves
- 1 cup diced butternut squash
- 1 540ml can white kidney beans
- 250 grams cottage cheese
- 1 litre water
- 2 tbsp veggie stock powder
- 0 salt
- 0 pepper
- 0 olive oil
- 0 fresh basil
Equipment
ovenglass oven safe dishlarge dutch ovenimmersion blender or countertop blender
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