Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (130g) carrots, peeled and diced
  • 1 cup (120g) zucchini, diced
  • 1 cup (100g) cauliflower florets, chopped small
  • 1 medium (120g) red bell pepper, diced
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 tbsp (32g) tomato paste
  • 1/2 cup (120ml) water or vegetable broth
  • 1 tsp (2g) dried Italian seasoning
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tsp (5ml) honey

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the carrots, zucchini, cauliflower, and red bell pepper to the pot. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and slightly softened.
  3. Stir in the tomato paste and cook for 2 minutes to deepen the color.
  4. Pour in the crushed tomatoes, water (or broth), Italian seasoning, salt, pepper, and honey. Bring to a gentle simmer, then reduce heat to low and cover for 15 minutes to allow the flavors to meld.
  5. Use an immersion blender directly in the pot, or transfer to a high-speed stand blender, and process until the sauce is completely smooth and velvety.