Makes just over 1 cup.
4 cups tomato, diced
1/2 cup carrot, diced
Small sliver of beetroot (mostly for colour)
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
1 cup water, divided
1/4 cup spinach
1 teaspoon dried parsley (1 tablespoon fresh)
Combine the tomatoes, carrots, beetroot, Worcestershire sauce, salt, pepper, and 1/2 cup of the water in a saucepan. Bring to a boil and then reduce heat. Let this simmer, covered, for 20 minutes. Add the spinach and parsley and simmer for another five minutes, keeping the pan covered. Remove from heat and let cool for ten minutes. Pour in blender, add remaining 1/2 cup of water, and purée until smooth — about two minutes. Strain through a fine-mesh sieve and serve chilled or use in cooking.