High Protein Creamy Vegetable Puree
Elevate your comfort food game with this High Protein Creamy Vegetable Puree—a perfect fusion of hearty flavors and nourishing ingredients. This plant-based recipe takes wholesome staples like cauliflower, carrots, and chickpeas, and transforms them into a velvety, protein-packed puree enriched with almond milk, nutritional yeast, and aromatic spices like cumin. Ready in under 45 minutes, this dish is ideal for meal prep or a cozy weeknight dinner. Blend it to silky perfection for a satisfying, dairy-free treat that’s as nutritious as it is delicious. Garnished with fresh parsley, this soup-like puree makes a warming, gluten-free option that’s rich in plant-based protein and brimming with vitamins. Whether you’re craving a healthy lunch or a vibrant starter, this recipe offers bold flavor and creamy satisfaction in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 head, chopped cauliflower
- 2 medium, sliced carrots
- 1 can (15 oz), drained and rinsed chickpeas
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the chopped cauliflower and sliced carrots. Cook for another 5 minutes, stirring occasionally.
Add the chickpeas, vegetable broth, almond milk, nutritional yeast, ground cumin, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for about 20 minutes, or until the vegetables are tender.
Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, transfer the mixture in batches to a blender and puree until smooth, returning it to the pot afterward.
Adjust the seasoning with more salt or pepper to taste, if necessary.
Serve the creamy vegetable puree hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 56.2 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 996 mg | 77% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5578 mg | 119% | |
*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.
