Dairy-Free Creamy Vegetable Puree
Indulge in the velvety goodness of a "Dairy-Free Creamy Vegetable Puree," a wholesome, plant-based dish brimming with comforting flavors. This recipe transforms simple ingredients like carrots, cauliflower, and potatoes into a rich and satisfying puree, using coconut milk for a luscious, dairy-free creaminess. Lightly seasoned with fresh thyme, parsley, and a touch of garlic, every spoonful is bursting with savory depth and natural sweetness. Quick to prepare in under an hour, this dish is perfect as a cozy appetizer, a nutritious main, or a side to complement hearty meals. Gluten-free, vegan, and irresistibly smooth, this puree is sure to delight anyone seeking a healthy, flavorful, and allergy-friendly option.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 3 medium, peeled and chopped Carrots
- 3 cups Cauliflower florets
- 1 medium, peeled and chopped Potato
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon, chopped Fresh thyme
- 2 tablespoons, chopped Fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots, cauliflower florets, and potato to the pot. Stir well to coat the vegetables with the oil.
Pour in the vegetable broth, ensuring that the vegetables are immersed.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the vegetables cook for about 20 minutes, or until they are tender.
Once the vegetables are soft, remove the pot from heat and allow it to cool slightly.
Using an immersion blender, puree the vegetables until smooth and creamy. Alternatively, transfer the mixture carefully to a blender and puree in batches.
Return the pureed vegetables to the pot and stir in the coconut milk.
Season the puree with salt, black pepper, and chopped thyme.
Warm the puree over low heat for another 5 minutes, stirring occasionally, to ensure even heating.
Garnish with fresh parsley before serving.
Serve the creamy vegetable puree in bowls and enjoy as a comforting dairy-free dish.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5129 mg | 223% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 55.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4417 mg | 94% | |
*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.
