Carrot and Leek Purée

Here are the ingredients you need for this recipe

• 450gr baby carrots
• 3 or 4 leeks
• 2 hard-boiled eggs
• Pink Himalayan salt
• 1 liter defatted chicken broth (optional)
• 2 chili peppers (optional)

Method

1. 1Bring the chicken broth to a boil in a pot.
2. 2Once it comes to a boil, add the carrots.
3. 3Trim and wash the leeks thoroughly, slice them, and add them to the pot.
4. 4Add the chili peppers as well.
5. 5Season with pink Himalayan salt.
6. 6Let cook for about 20 minutes.
7. 7Once the time is up, add the hard-boiled eggs and simmer for 5 more minutes.
8. 8Remove from the heat and let cool slightly.
9. 9Once warm, transfer to a blender and blend everything until completely smooth.
10. 10And that's it! Our carrot and leek purée is ready.

Extras

1. 1I like to use the broth left over from making shredded chicken or boiling broccoli or green beans, which I always save for recipes like this.
2. 2You can season it to taste with pink Himalayan salt, black pepper, or even Max Protein ham-flavored seasoning, which you know gives everything a fantastic boost.
3. 3With these amounts, I get 4 meal-prep containers that you can pop right in the freezer and pull out whenever you fancy.