Nourishing Creamy Vegetable and Coconut Milk Puree

This nourishing and creamy vegetable and coconut milk puree is the perfect way to get your daily dose of vegetables. It's made with a variety of vegetables, including carrots, celery, parsnips, zucchini, and yellow squash, and is simmered in coconut milk until tender. The result is a smooth and flavorful puree that's packed with nutrients.

This recipe was inspired by a trip I took to Thailand a few years ago. I was there for a cooking class, and one of the dishes we made was a vegetable and coconut milk curry. I loved the creamy texture and the subtle sweetness of the coconut milk, and I knew I wanted to recreate it at home. I've since experimented with different vegetables and spices, and I've come up with this recipe for a nourishing and creamy vegetable and coconut milk puree. It's a great way to get your daily dose of vegetables, and it's also a delicious and satisfying meal.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup peeled and chopped carrots
• 1 cup peeled and chopped celery
• 1 cup peeled and chopped parsnips
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 (13.5 ounce) can of unsweetened coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large saucepan, combine the carrots, celery, parsnips, zucchini, yellow squash, coconut milk, salt, and pepper.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
4. Remove from heat and let cool slightly.
5. Transfer the mixture to a blender and puree until smooth.
6. Serve warm.

Why It Works

• The combination of vegetables in this recipe provides a variety of nutrients, including vitamins A, C, and K, and fiber.
• The coconut milk adds a creamy texture and a subtle sweetness to the puree.
• Simmering the vegetables in the coconut milk until tender helps to break down the fibers and make the puree smooth and easy to digest.