Whole30 Beans Pottage
Indulge in the hearty and satisfying goodness of this Whole30 Beans Pottage – a nourishing, veggie-packed dish that’s both comforting and wholesome. Despite the name, this creative recipe swaps traditional beans for a vibrant medley of butternut squash, cauliflower, zucchini, and carrots, making it completely grain-free and compliant with Whole30 guidelines. Slow-simmered in a savory blend of vegetable broth, creamy coconut milk, and aromatic spices like smoked paprika and thyme, this pottage delivers a rich, velvety texture that can be customized to your liking – smooth or chunky. With a bright finish of fresh parsley and a hint of zesty lemon, this quick-to-prep, 50-minute dish is perfect for cozy weeknight dinners or meal-prep lunches. Gluten-free, dairy-free, and packed with nutrients, this Whole30-friendly pottage is a deliciously healthy choice for any occasion! Keywords: Whole30 recipes, veggie-based pottage, gluten-free, dairy-free, healthy comfort food, meal prep ideas.
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Recipe Information
Ingredients
- 2 cups, peeled and cubed butternut squash
- 2 cups cauliflower florets
- 1 large, diced zucchini
- 2 medium, diced carrot
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the butternut squash, cauliflower, zucchini, and carrot. Stir to combine with the onion and garlic mixture.
Pour in the vegetable broth and coconut milk, stirring well to combine.
Add the bay leaf, dried thyme, smoked paprika, sea salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the vegetables are tender.
Remove the bay leaf and use an immersion blender to puree the pottage until smooth. If you prefer a chunkier texture, blend only part of the soup.
Stir in the fresh parsley and lemon juice just before serving.
Serve hot, garnished with a sprinkle of additional smoked paprika and fresh parsley.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7149 mg | 311% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 71.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5011 mg | 107% | |
*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.
