Super Veggie Sauce

When I first introduced solid food to Molly, I was obsessed with getting enough vegetables into her diet. Along the way I discovered a recipe for a veggie sauce which was packed full of healthy foods. Over the years, Molly has stopped eating it but I crave it and have continued making it for myself. I realized that I've never shared this amazing sauce and am rectifying that today. I usually serve this with pasta but it is also tasty over chicken or in a lasagna dish instead of the traditional bolognese sauce. If making this for a toddler palate, I'd leave out the salt. Adults will need more salt. Also this sauce cook be mixed with a more traditional spaghetti sauce to "sneak" vegetables into your family's diet if you so desire. The sauce on its own isn't very red so mixing with a tomato sauce will give you a richer red color. And lastly, this sauce is can be easily adjusted to most vegetables.

Super Veggie Sauce

Ingredients

2 tbsp. olive oil
1 small yellow onion, chopped
1 clove garlic, chopped
2 small carrots, peeled and chopped
1 medium zucchini, chopped
3/4 cup chopped white mushrooms
3 plum tomatoes, chopped
1 tbsp. unsalted butter
1 (15-oz.) can diced tomatoes
1 bunch kale, chopped
1/2 cup vegetable (or chicken) stock
1 tbsp. torn fresh basil leaves
Freshly ground black pepper
salt, to taste
3-4 tbsp. mascarpone cheese (optional)

Directions

1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and saute for 3-4 minutes. Add carrots and saute for 5 minutes. Add zucchini and saute for an additional 2 minutes. Add the mushrooms  and kale. Saute for 2 more minutes. 
2. Add in fresh tomatoes and butter. Simmer for 2 minutes. Pour in the can of tomatoes with about half of the juice along with vegetable stock and basil. Season with salt and pepper to taste. Cover and cook on medium heat for 10 more minutes. 
3. Once the vegetables are all tender, puree in a blender until smooth. Stir in mascarpone cheese if desired for a slightly creamier sauce.