Shelly’s Super Sauce


2 small onions, chopped

2 small leeks, chopped

2 sticks of celery, sliced

2 carrots, sliced

2 courgettes, sliced

2 red peppers, chopped

½ a butternut squash, chopped

2 cloves of garlic, chopped

Olive oil

2 tsp dried oregano

2 x 400g tins of plum tomatoes

3 heaped tbsp Good4U Vitamin Breakfast Boost



  1. Place a large frying pan over a medium heat with a drizzle of olive oil. Add the sliced vegetables and cook for 25 minutes.
  2. Pour in the tinned tomatoes, breaking them up with a wooden spoon. Half-fill each tin with water, swirl around and pour into the pan.
  3. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then place in a food processor with the breakfast boost and blitz until smooth. Store in an airtight container and freeze for up to 6 months.