Vegan Creamy Vegetable Puree
Dive into the comforting goodness of Vegan Creamy Vegetable Puree, a wholesome dish that combines vibrant veggies and rich flavors for a satisfying plant-based meal. Perfectly blending carrots, zucchini, potato, and butternut squash, this recipe gets its silky texture from creamy coconut milk and its aromatic depth from garlic, nutmeg, and fresh thyme. The easy-to-follow method involves simmering and pureeing, making it a great option for beginners and busy cooks alike. Ready in under an hour and naturally gluten-free, this hearty vegetable puree is ideal as a warming main course or an elegant starter. Serve it with crusty bread or a sprinkle of fresh herbs for the ultimate nourishing delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 large carrot, peeled and sliced
- 1 medium zucchini, sliced
- 1 large potato, peeled and diced
- 1 cup butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 tablespoon fresh thyme, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrot, zucchini, potato, butternut squash, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for 20 minutes, or until the vegetables are tender.
Remove the pot from heat and allow it to cool slightly.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and puree.
Return the pot to the stove over low heat and stir in the coconut milk.
Season with salt, black pepper, and nutmeg, and stir well to combine.
Continue to heat the puree, stirring occasionally, until it's warmed through.
Stir in the fresh thyme before serving.
Ladle the vegetable puree into bowls and garnish with additional thyme if desired.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 53.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4827 mg | 103% | |
*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.
