Paleo Creamy Vegetable Puree
Elevate your healthy eating game with this Paleo Creamy Vegetable Puree, a comforting blend of nutrient-packed veggies and rich, dairy-free creaminess. This wholesome recipe features a medley of cauliflower, carrots, zucchini, celery, and onion simmered in savory chicken or vegetable stock, then blended to silky perfection with aromatic garlic, earthy thyme, and luscious coconut milk. Perfect for paleo, gluten-free, and dairy-free diets, it delivers bold yet subtly layered flavors in every spoonful. Quick to prepare and brimming with vitamins, this vegetable puree is ideal for cozy dinners or meal prep sessions. Garnish with fresh thyme for a touch of elegance and serve warm to savor its nourishing goodness.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Zucchini
- 1 medium Yellow onion
- 2 cloves Garlic
- 4 cups Chicken or vegetable stock
- 1 cup Coconut milk
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
Instructions
Start by preparing your vegetables: chop the cauliflower into florets, slice the carrots and celery, dice the zucchini and yellow onion, and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
Add the chopped carrots, celery, and zucchini to the pot. Stir occasionally and cook for another 5 minutes until the vegetables begin to become tender.
Add the cauliflower florets into the pot and pour in the chicken or vegetable stock. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 20 minutes or until all vegetables are soft.
Remove the pot from heat and use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer small batches into a countertop blender, but be cautious with the hot liquid.
Return the pureed soup to the pot if using a countertop blender. Stir in coconut milk, salt, black pepper, and fresh thyme.
Simmer for another 5 minutes on low heat to meld the flavors.
Taste and adjust seasonings as necessary.
Serve the creamy vegetable puree warm, garnished with additional thyme if desired.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1096 mg | 23% | |
*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.
