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Dinner
10 minutes
25 minutes
Tomato passata with no tomatoes? No mata...this concoction is infinitely better than any tomato sauce or passata you’ve tasted. As someone in the office said: ‘It’s liquid pizza!’ It's also perfect for our delicious meals on the 8-Week Program, and this Friday marks the grand launch of our brand new IQS 8-Week Program app. It's set to transform your health journey with a slew of all-new features and benefits. From personalised meal plans to one-on-one support, our app is your ultimate companion for achieving your wellness goals, making quitting sugar as easy as clicking a button.We're rolling out exciting new features that will make your journey even more enjoyable and effective starting THIS WEEK.
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2 tablespoons extra-virgin olive oil
4 eschalots (or 2 white onions), finely chopped
6 cloves garlic, finely chopped
1 large beetroot (400 g), trimmed, scrubbed and coarsely grated
2 celery stalks, coarsely grated
3 carrots, coarsely grated
1 teaspoon sea salt
1 tablespoon finely chopped oregano
2 cups Homemade Stock, or water
¼ cup pitted black olives, such as kalamata (for the umami flavour)
2 tablespoons lemon juice
Heat the oil in a saucepan over a medium–low heat. Cook the eschalots, garlic, beetroot, celery and carrot for 10 minutes or until the eschalot is translucent.
Add the salt, then the oregano and stock or water and bring to the boil.
Reduce the heat to a simmer and cook for 15 minutes or until the vegetables are tender.
Transfer the mixture to a blender with the olives and lemon juice and process until smooth.
Store in a sealed container in the fridge for 1 week or in the freezer for up to 6 months.
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