Recipies

Ingredients (2 Servings)

  • 1 medium courgette
  • 1 medium leek
  • 1 medium onion
  • 2 medium carrots
  • 200 ml water per person
  • olive oil
  • freshly ground black pepper
  • 2 eggs (for garnish)

Nutritional values (per serving)

Calories350 kcal
Fat23 g
Sodium180 mg
Carbohydrates14 g
Protein19 g
Phosphorus998 mg
Potassium373 mg
Liquid410 ml

Directions

  1. Cut off the green stem and root of the leek.
  2. Wash the courgette
  3. Peel and wash the onion
  4. Peel and wash the carrots.
  5. Prepare the vegetables: soak for 4–5 hours before processing when they are clean, drain and double cook.
  6. The final cooking time can be up to 30 minutes in a normal pot, depending on the type of texture you like best.
  7. Once the vegetables are soft, blend with a blender or food processor.
  8. Cook the eggs
  9. Serve with a little oil and pepper, chop the boiled egg and place on top of the puree.