2,100 puree recipes

Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Two-ingredient maple butter made by whipping softened butter with pure maple syrup. A sweet, spreadable compound butter for toast, muffins, pancakes, and warm biscuits.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Two-ingredient frozen fruit swirl made from pureed frozen bananas and mixed berries. A dairy-free, low-fat soft serve alternative with no added sugar.

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Mulligatawny soup blends chickpeas, root vegetables, and coconut milk with turmeric, coriander, and fresh chili. Pureed silky-smooth and brightened with lemon at the finish.

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.