Step 1: Chop up the onions and garlic (use a garlic press if you have one but if not you can just crush and/or chop the garlic.)
Step 3: add a little bit of oil to the bottom of a large saucepan, and add the onions and garlic. Put the lid on, and cook on a medium heat, stirring occasionally.
Step 5: meanwhile, chop up the rest of the vegetables into quite small chunks.
Step 7: once the onions are translucent, add the rest of the vegetables to the pan and replace the lid. Stir occasionally, until the vegetables are soft.
Step 9: boil the kettle and make some stock. I used about 1 litre. Pour it into the pan until it covers the vegetables.
Step 11: add two teaspoons of tomato puree, and add salt and pepper. Give it a good stir to mix everything together, and then put the lid on.
Step 13: bring to the boil, and then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it – it depends on how soft you want the vegetables to be.)
Step 15: taste, and add and more salt and pepper if you need to.
Step 17: you’re done! I made about 4 servings with the ingredients listed, but you could easily double the quantities to make more if you want to.
Step 18: you can put the rest of the portions into tupperware containers and freeze them for later.