Vegan Creamy Vegetable Puree

Indulge in a bowl of velvety comfort with this Vegan Creamy Vegetable Purée, a nutrient-packed, dairy-free delight that's perfect for cozy evenings. Made with a medley of hearty ingredients like butternut squash, carrots, and potatoes, and elevated with the richness of coconut milk, this recipe strikes the perfect balance between wholesome and indulgent. Infused with the subtle warmth of nutmeg and the fresh aroma of thyme, this one-pot wonder is as flavorful as it is simple to prepare. With just 15 minutes of prep time and a silky-smooth texture achieved through an immersion blender, this recipe caters to busy lifestyles without compromising on taste. Serve it as a satisfying standalone dish or pair it with crusty bread for the ultimate comfort meal. Perfect for those seeking vegan, gluten-free, and dairy-free dinner options, this vegetable purée is guaranteed to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes, or until soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the carrot, zucchini, potato, butternut squash, and vegetable broth to the pot.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Cover and cook for 20 minutes, or until the vegetables are tender.

Step 7

Remove the pot from heat and allow it to cool slightly.

Step 8

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and puree.

Step 9

Return the pot to the stove over low heat and stir in the coconut milk.

Step 10

Season with salt, black pepper, and nutmeg, and stir well to combine.

Step 11

Continue to heat the puree, stirring occasionally, until it's warmed through.

Step 12

Stir in the fresh thyme before serving.

Step 13

Ladle the vegetable puree into bowls and garnish with additional thyme if desired.

Nutrition Facts

Serving size	(2164.9g)

Amount per serving	% Daily Value*
Calories	1148.3

Total Fat 38.2g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4794.0mg	0%
Total Carbohydrate 185.8g	0%
Dietary Fiber 29.4g	0%
Total Sugars 53.4g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 379.7mg	0%
Iron 9.8mg	0%
Potassium 4827.2mg	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: 28.7%

Protein: 9.4%

Carbs: 61.9%