Low Sodium Creamy Vegetable Puree
Indulge in the wholesome goodness of this **Low Sodium Creamy Vegetable Puree**, a vibrant and velvety dish that’s perfect for anyone seeking a health-conscious yet comforting recipe. Packed with nutrient-rich ingredients like carrots, parsnips, cauliflower, and zucchini, this puree achieves deep flavors without relying on excess salt. The unsalted vegetable broth ensures a low-sodium profile, while fresh thyme and ground black pepper add aromatic depth. A splash of heavy cream and a touch of unsalted butter round out the dish with a luscious creaminess, creating a smooth, satisfying texture. Ready in just about an hour, this delightful puree is ideal as a warm starter or a versatile side dish for cozy family dinners. **Low sodium recipes**, **healthy vegetable purees**, and **creamy soups without salt** never tasted so good!
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Recipe Information
Ingredients
- 2 large Carrot
- 2 large Parsnip
- 0.5 head Cauliflower
- 1 medium Zucchini
- 1 small Onion
- 2 cloves Garlic
- 3 cups Unsalted vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
Instructions
Peel and chop the carrots, parsnips, and onion into small chunks. Cut the cauliflower into florets and slice the zucchini.
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 5 minutes.
Add the carrots, parsnips, cauliflower, and zucchini to the pot. Stir in the fresh thyme and ground black pepper, and cook for another 5 minutes.
Pour in the unsalted vegetable broth, ensuring the vegetables are completely submerged. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes or until all the vegetables are tender.
Remove the pot from the heat. Use an immersion blender to puree the mixture directly in the pot until smooth. Alternatively, transfer the mixture to a blender in batches, blending until smooth and then returning it to the pot.
Stir in the unsalted butter and heavy cream, mixing well until fully incorporated and the puree is creamy.
Taste and adjust the seasoning if necessary, keeping in mind the low sodium requirement.
Serve warm as a starter or as a side dish, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 47.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3221 mg | 69% | |
*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.
