A different way of getting your vegetables or as a healthy snack:

Ingredients:

• 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
• 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
• 500-1L chicken or vegetable stock
• 1 tbsp Olive Oil
• Black Pepper
• Fresh coriander (cilantro) chopped (optional)
• Pinch of hot chili pepper to taste (optional)

Method:

• Heat olive oil in large pan
• When hot, add leeks and cook for a few minutes until soft
• Add sliced carrots and chicken or vegetable stock to cover well
• You can add more stock later to get preferred consistency
• Add pepper/chilli pepper if desired
• Cook over a low to medium heat until carrots are soft
• Allow to cool and pour into liquidiser (in batches if needed)
• Return to pan and add stock if too thick or cook to evaporate water if too thin.
• Can be kept in fridge for a few days or frozen.
• Serve with chopped fresh coriander if desired
• Can easily be taken to work in Tupperware for your lunchtime veg