Carrot cream with chicken broth recipe

This carrot and leek cream is a quick and cheap recipe that can be eaten both hot and cold. Very light and healthy, perfect to include in a diet to maintain the ideal weight or to get the little ones to eat vegetables.

If your children are one of those who always reject vegetables and you no longer know what to do so that they consume those foods that bring them so many benefits, try this recipe! The carrot has a high contribution of fiber, beta-carotene and vitamin C, A and B, mainly. Therefore, including it both in the diet of the little ones and in ours is essential if we want to ensure the proper functioning of the body. But, how to get children to consume it? Through creams like this! Being crushed and mixed with other ingredients that they like, such as chicken broth or milk, it is much easier for them to accept it and take advantage of all its properties.

Ingredients to make Carrot Cream with chicken broth:

• 1 bunch of Leeks
• 1 bag of Carrots (about 500 g)
• 2 onions
• 1 tablet of concentrated chicken broth
• Milk
• 1 splash of extra virgin olive oil
• 1 pinch of salt and pepper

How to make Carrot Cream with Chicken Broth:

1. The first step to prepare the carrot and leek cream is to get all the ingredients ready. I add milk because I like it better, but it can be done without it perfectly.
2. We cut all the vegetables into slices not very wide so that they are done well. In a fairly large casserole, add oil until it covers the entire base of the casserole, put it over high heat and, when it is very hot, add the vegetables and lower the temperature.
3. Let the vegetables brown for a few minutes and add water until they are completely covered to continue with the preparation of the carrot cream. Also, add the bouillon cube and season with salt and pepper.
4. Another totally valid option is to add half of the water and the other half of homemade chicken broth, and remove the pill.
5. We leave the vegetables cooking over medium-high heat and in about 35 minutes (when the vegetables dissolve) they will be ready to go through the blender and form a smooth and homogeneous cream of carrots and chicken broth.
6. We correct the point of salt, and once shaken I add milk because it is more creamy. Depending on how thick we like it, we can add more or less water, milk or chicken broth. We serve the carrot and leek cream immediately, and we prepare a second grilled chicken breast or a fish fillet.