Creamy Vegetable Puree
Indulge in the velvety richness of this **Creamy Vegetable Puree**, a comforting dish brimming with vibrant flavors and wholesome ingredients. Packed with nutrient-dense vegetables like carrots, potatoes, zucchini, broccoli, and cauliflower, this recipe transforms everyday produce into an irresistible puree with a silky-smooth texture. Sautéed garlic and a splash of heavy cream elevate the dish with aromatic depth and luxurious creaminess, while vegetable broth ties it all together. Whether served as a warming side dish or a hearty soup base, this gluten-free and vegetarian recipe is perfect for family dinners or meal prep. Ready in just 45 minutes, it’s a quick and satisfying way to enjoy a medley of fresh flavors.
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Recipe Information
Ingredients
- 2 large Carrots
- 2 medium Potatoes
- 1 medium Zucchini
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 1 Garlic clove
- 2 tablespoons Olive oil
- 3 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream
Instructions
Peel and dice the carrots and potatoes into small, even pieces. Slice the zucchini into rounds.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the diced carrots, potatoes, and zucchini to the pot. Stir well to coat the vegetables with the oil.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
Add the broccoli and cauliflower florets to the pot. Stir to combine, cover again, and let it simmer for another 15 minutes or until all vegetables are tender.
Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the mixture until smooth. Alternatively, you can transfer the mixture in batches to a blender and puree until smooth.
Return the puree to the pot over low heat. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Heat the puree gently, stirring occasionally, until warmed through but not boiling. Serve hot as a side dish or a soup base.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 26.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3704 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
