Whole30 Creamy Vegetable Puree

Savor the nourishing simplicity of this Whole30 Creamy Vegetable Puree, a velvety blend of wholesome ingredients designed to satisfy both your palate and your dietary goals. Loaded with vibrant cauliflower, sweet carrots, and hearty sweet potato, this one-pot recipe gains its creamy texture from coconut milk, making it entirely dairy-free and paleo-friendly. Aromatic garlic, onion, and fresh thyme infuse every spoonful with comforting flavor, while a finishing touch of fresh parsley adds brightness. Perfect as a light soup or a creamy side dish, this recipe is ready in just 45 minutes, making it an effortless addition to your weekly meal prep. Whether you're following Whole30 or simply looking for a cozy, healthy bowl of goodness, this vegetable puree is sure to delight!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the cauliflower florets and pour in the vegetable broth. Season with sea salt, ground black pepper, and thyme leaves. Stir everything together.

Step 5

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.

Step 6

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.

Step 7

Add the coconut milk to the pureed vegetable mixture and stir to combine, heating the soup until it's just warmed through.

Step 8

Taste and adjust seasonings if necessary, adding more salt or pepper to personal preference.

Step 9

Garnish with freshly chopped parsley before serving. Enjoy your Whole30 creamy vegetable puree as a warm, comforting side or soup.

Nutrition Facts

Serving size	(2141.2g)

Amount per serving	% Daily Value*
Calories	1142.5

Total Fat 45.5g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 5.4mg	0%
Sodium 5187.6mg	0%
Total Carbohydrate 163.5g	0%
Dietary Fiber 31.2g	0%
Total Sugars 62.5g
Protein 31.5g	0%

Vitamin D 0IU	0%
Calcium 405.7mg	0%
Iron 9.4mg	0%
Potassium 4424.2mg	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: 34.4%

Protein: 10.6%

Carbs: 55.0%