Keto Creamy Vegetable Puree
Indulge in the rich and velvety goodness of Keto Creamy Vegetable Puree, a low-carb, nutrient-packed dish that's perfect for health-conscious eaters seeking indulgent comfort food. Featuring a vibrant blend of broccoli, cauliflower, and zucchini, the vegetables are simmered in chicken or vegetable broth, then puréed into a smooth, creamy base seasoned with garlic and Parmesan for irresistible flavor. Enhanced with heavy cream and butter, this keto-friendly recipe offers a luxurious texture that pairs beautifully with grilled meats or stands alone as a satisfying soup. Ready in just 40 minutes and boasting wholesome ingredients, this hearty puree is a delicious way to elevate your keto meal plan while adding a touch of gourmet flair. Ideal for cozy weeknight dinners or elegant entertaining, it’s a must-try dish for lovers of creamy savory delights!
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Recipe Information
Ingredients
- 300 grams Broccoli florets
- 300 grams Cauliflower florets
- 1 medium Zucchini, diced
- 2 units Garlic cloves, minced
- 100 ml Heavy cream
- 30 grams Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
- 500 ml Chicken or vegetable broth
- 1 tablespoon Olive oil
Instructions
Begin by preparing all the vegetables. Wash the broccoli and cauliflower, and then separate them into florets. Dice the zucchini into small, evenly sized pieces.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and gently sauté for about 1 minute until fragrant.
Add the broccoli and cauliflower florets along with the diced zucchini to the pot. Pour in the chicken or vegetable broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the vegetables are tender and easily pierced with a fork.
Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the vegetables directly in the pot until smooth. Alternatively, transfer the vegetables and some broth to a countertop blender and blend until smooth, then return to the pot.
Place the pot back on low heat, and stir in the heavy cream and butter until well combined and melted.
Season the puree with salt and black pepper. Taste and adjust seasoning if necessary.
Stir in the grated Parmesan cheese until it melts and is fully incorporated into the mixture.
Serve the creamy vegetable puree hot, garnished with additional grated Parmesan if desired.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 402 mg | 9% | |
*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.
