Whole30 Creamy Vegetable Puree
Indulge in velvety comfort with this Whole30 Creamy Vegetable Puree, a nourishing blend of wholesome flavors and vibrant nutrients that’s perfect for clean eating. Packed with cauliflower florets, sweet potato, carrots, and celery, this dairy-free recipe gets its richness from coconut milk and its depth from aromatic garlic, onion, and thyme. Simmered and blended to silky perfection, this vegetable puree offers a satisfying texture that’s ideal as either a hearty soup or a flavorful side dish. Ready in under an hour, it’s a healthy and gluten-free option that fits seamlessly into your Whole30 journey while delighting the whole family. Garnished with fresh parsley, this versatile dish is as eye-catching as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cauliflower florets
- 2 medium carrots
- 1 large sweet potato
- 2 stalks celery
- 1 medium onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your vegetables. Chop the cauliflower into florets, peel and dice the carrots and sweet potato, and chop the celery, onion, and garlic cloves.
In a large pot over medium heat, add the olive oil. Once hot, add the onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
Add the carrots, sweet potato, and celery to the pot. Stir well and let them cook for about 5 minutes, allowing them to slightly soften.
Add the cauliflower florets and pour in the vegetable broth. Season with sea salt, ground black pepper, and thyme leaves. Stir everything together.
Increase the heat to bring the broth to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the vegetables are tender.
Using a hand blender, puree the vegetables directly in the pot until smooth. Alternatively, you can transfer the vegetables in batches to a blender to puree, then return to the pot.
Add the coconut milk to the pureed vegetable mixture and stir to combine, heating the soup until it's just warmed through.
Taste and adjust seasonings if necessary, adding more salt or pepper to personal preference.
Garnish with freshly chopped parsley before serving. Enjoy your Whole30 creamy vegetable puree as a warm, comforting side or soup.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5188 mg | 226% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 62.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4424 mg | 94% | |
*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.
