Pumpkin, Carrot and Leeks Puree and Chicken

Pumpkin, Carrot and Leeks Puree and Chicken

Blood Sugar: 2Servings: 6Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
48kcal
Sugar
2g
Fat
2g
Fiber
1g
Sat fat
1g
Protein
4g
Carbs
4g
Sodium
159mg

Ingredients

  • 150g / 5.29oz peeled and sliced Carrot
  • 150g / 5.29oz peeled and cubed Pumpkin
  • 100g / 3.53oz washed and sliced (white part only) Leek
  • 250ml / 8.45fl oz Vegetable stock
  • 100g / 3.53oz chopped Chicken thighs

Preparation

  1. Place 150g / 5.29oz peeled and sliced Carrot, 150g / 5.29oz peeled and cubed Pumpkin, and 100g / 3.53oz washed and sliced Leek (white part only) in a small saucepan. Add 250ml / 8.45fl oz Vegetable stock.
  2. Simmer for 20 minutes with the lid on, until the vegetables are soft.
  3. If you're adding 100g / 3.53oz chopped Chicken thighs, add it to the pot for the last 10 minutes of cooking.
  4. Purée using a blender or hand-blender.
  5. Keep a portion to use now and freeze the rest in ice cubes for later use.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
9% of RDI
Vitamin C
3% of RDI
Omega 3
1% of RDI
Vitamin A
24% of RDI
Calcium
17% of RDI
Folate
10% of RDI

Good to know

This recipe is perfect with the addition of chopped chicken thighs. You can freeze the purée in ice cubes for later use.
Share:
← Back to All Recipes