Paleo Creamy Vegetable Puree

Indulge in the velvety goodness of this paleo creamy vegetable puree, a healthy and satisfying dish bursting with flavor and nutrients. Featuring an array of vibrant vegetables like cauliflower, carrots, zucchini, and celery, this recipe is blended to perfection for a lusciously smooth texture. Coconut milk adds a dairy-free creaminess, while fresh thyme and garlic elevate the savory notes. Simmered in your choice of chicken or vegetable stock, this paleo-friendly puree is packed with wholesome ingredients and comes together in under an hour. Perfect as a comforting side dish or a light main course, this soup is both nutritious and delicious, with a naturally gluten-free and keto-friendly twist. Garnish with fresh herbs for an extra touch of elegance!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Return the pureed soup to the pot if using a countertop blender. Stir in coconut milk, salt, black pepper, and fresh thyme.

Step 7

Simmer for another 5 minutes on low heat to meld the flavors.

Step 8

Taste and adjust seasonings as necessary.

Step 9

Serve the creamy vegetable puree warm, garnished with additional thyme if desired.

Nutrition Facts

Serving size	(2359.7g)

Amount per serving	% Daily Value*
Calories	745.9

Total Fat 33.4g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 8775.8mg	0%
Total Carbohydrate 99.1g	0%
Dietary Fiber 21.5g	0%
Total Sugars 56.8g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 338.6mg	0%
Iron 5.0mg	0%
Potassium 3539.3mg	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: 38.0%

Protein: 11.8%

Carbs: 50.1%