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.
How to Prepare
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.
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.
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