Heart-Healthy Creamy Vegetable Puree

Indulge in the velvety goodness of this Heart-Healthy Creamy Vegetable Purée, a nutrient-packed recipe brimming with wholesome flavors. Crafted from a vibrant medley of broccoli, carrots, cauliflower, and sweet potatoes, this dish delivers a comforting bowl of goodness that's both delicious and nutritious. Low-sodium vegetable broth and unsweetened almond milk provide a rich, creamy texture without the need for heavy cream, making it ideal for heart-conscious eaters. Gently sautéed garlic and onions infuse the purée with aromatic depth, while a pinch of nutmeg adds a warming finish. Ready in just 45 minutes, this easy-to-make purée is perfect as a cozy side dish or a light, satisfying main course served with crusty whole-grain bread. It’s a tasty way to fit more vegetables into your day while embracing a heart-healthy lifestyle!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrot, chopped
• 2 cups Cauliflower florets
• 1 medium Sweet potato, peeled and diced
• 2 cups Low-sodium vegetable broth
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 medium Onion, chopped
• 1 cup Unsweetened almond milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Ground nutmeg

Directions

Step 1

Begin by preparing the vegetables: cut the broccoli into florets, chop the carrot, chop the cauliflower into florets, and peel and dice the sweet potato.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until the onion becomes translucent.

Step 3

Add minced garlic to the pot and sauté for an additional minute until fragrant, stirring constantly to prevent burning.

Step 4

Add the chopped carrot, broccoli florets, cauliflower florets, and diced sweet potato to the pot. Stir to combine with the onion and garlic.

Step 5

Pour in the low-sodium vegetable broth and bring the mixture to a boil over high heat.

Step 6

Lower the heat to a simmer, cover the pot, and cook for about 20 minutes or until all vegetables are tender when pierced with a fork.

Step 7

Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the mixture until smooth. Alternatively, you can carefully transfer the mixture to a countertop blender in batches for pureeing and then return it to the pot.

Step 8

Stir in the unsweetened almond milk to give the puree a creamy texture. Adjust the consistency by adding more almond milk if desired.

Step 9

Season the puree with salt, ground black pepper, and ground nutmeg. Mix well to combine.

Step 10

Return the pot to low heat, stirring occasionally, until the puree is heated through and well-combined with the seasonings.

Step 11

Serve the creamy vegetable puree warm as a nutritious side dish, or as a light main dish paired with whole-grain bread.

Nutrition Facts

Serving size	(1602.2g)

Amount per serving	% Daily Value*
Calories	543.7

Total Fat 18.2g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 1960.2mg	0%
Total Carbohydrate 84.9g	0%
Dietary Fiber 21.3g	0%
Total Sugars 28.8g
Protein 17.5g	0%

Vitamin D 87.8IU	0%
Calcium 726.9mg	0%
Iron 5.4mg	0%
Potassium 2469.4mg	0%

*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.

Source of Calories

Fat: 28.6%

Protein: 12.2%

Carbs: 59.2%