1 Soften the chopped onion, carrot, celery & garlic in the olive oil

2 Season with salt & pepper

3 Add chopped oregano

4 Add the roughly chopped courgettes, broccoli, green beans and cauliflower

5 Cook until softened and beginning to color

6 Add the tins of tomatoes and the 14.08 fl oz Rooibos

7 Cook until the veggies are all soft and the sauce has reduced by 1/4

8 Purée with a stick blender

9 Correct the seasoning and serve over pasta

10 Let the kids add grated mozzarella, so that it becomes stringy when melted