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Vegetable Puree Recipes For The Pureed Food Diet

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When following a stage two bariatric diet, pureed vegetable pack the powerful nutrient punch you need to support your bariatric surgery recover. Here are some of the Best Vegetable Puree Recipes you can find on this blog.

Why vegetable puree is perfect for gastric bypass patients

While you are recovering from surgery, your stomach needs to be treated gently while it heals. Most medical professionals recommend that you use a staged approach to re-introducing food to your stomach during recovery.

When you get to the Gastric Bypass Pureed Foods Stage, it is important to eat nutritious foods as much as possible. Vegetable purees are a good way to get vitamins and minerals your body needs.

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Using the Instant pot to make root vegetable puree

Pressure cooking makes these pureed food recipes so quick and easy! The Instant Pot is a favourite tool in the kitchen of many gastric bypass and bariatric sleeve patients.

Your Instant Pot is the key to making a variety of pureed vegetables in minutes. Seriously, I love my Instant pot, in fact, I own two Instant pots and often use them together so I can cook and meal prep super fast and prepare my meals in advance

In addition to being packed with nutrients, vegetable purees are also low in calories and gentle on your stomach. This makes them the perfect food for those who are recovering from gastric bypass surgery.

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Stage Two Bariatric Diet

During the Stage Two Bariatric Diet, you will need to eat foods that are smooth and contain no pieces of solid food. Try to use a variety of pureed food recipes in order to get a variety of nutrients.

In addition to vegetable puree, you want to incorporate sources of protein into your meals. Good sources of high protein for the gastric bypass pureed foods stage include purees containing scrambled eggs, beans, chicken and fish. 

Pureed Vegetable Recipes You Will Love

So here are the ingredients needed to make the following recipes:

  • Pureed Cauliflower
  • Pureed Leeks
  • Pureed Carrots
  • Pureed Sweet Potato
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Ingredients Needed For Vegetable Puree

  • 3-4 small carrots, peeled and chopped
  • 1 leek, chopped (only the white and pale green parts)
  • 1 sweet potato, peeled and chopped
  • 2 cups cauliflower florets
  • 4 cups water, divided
  • 1 tsp butter, softened, divided
  • 8-12 tbsp whole milk, divided

You will also need a food processor or blender to blend your veg once it is cooked! If you don’t own a blender you could use a blend stick. 

Yields: One serving per vegetable: You can make a lot in one go and freeze it to save even more time! 

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How To Make Vegetable Puree

Steam one vegetable at a time. For every vegetable:

Pour one cup of water into inner pot of Instant Pot. Add veggies (one sort at a time).

Close the lid to Instant Pot and set on manual high pressure for 5 minutes.

Once time is up, allow for a 5 minute NPR.

Drain vegetables and add into a food processor.

Once vegetables are in the food processor, add ¼ tsp butter and 2-3 tbsp milk. 

Puree vegetables into a smooth puree and serve.

Repeat for every vegetable.

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Cauliflower Puree 

You may not think something with such a mild taste would be very nutritious, but cauliflower provides tons of Vitamin C, as well as folate, potassium and Vitamin B6. 

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Cauliflower also contains Vitamin K. We don’t talk all that much about Vitamin K, but it is important for blood clotting — which you definitely need when you are recovering from bariatric surgery.

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Carrot Puree

Incorporate this root vegetable puree into your stage two bariatric diet to gain the benefits of the many antioxidants carrots provide. 

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Nearly everyone loves the sweet taste of carrots, which are also a great source of biotin and potassium.

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Carrot Puree is fantastic for the gastric bypass or gastric sleeve patient but also a fantastic first food for infants and a great pureed vegetable for the elderly to enjoy. 

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Leek Vegetable Puree Recipe

We love the silky texture that leeks take on when they are cooked. Pureed leeks will add iron and manganese to your gastric bypass or bariatric sleeve diet

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Leeks also contain Vitamins A, B6 and C. Plus, their mildly sweet flavour is amazing! Leeks are tasty and are fantastic as pureed vegetables and also make fantastic soup. 

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Sweet Potato Puree

Sweet potatoes will nourish your body with calcium, iron, selenium and plenty of fiber. Just like carrots, sweet potato puree will also provide lots of beta carotene, which converts to Vitamin A in the body. 

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Vitamin A supports your immune system, and you want to keep your immunity high while your stomach heals.

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Sweet potato is one of my favourite vegetables. In fact, it was a staple where I grew up in New Zealand and we called this vegetable Kumara.

Sweet potato is better for the diet than plain potatoes and has more goodness and nutrition. 

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All four recipes are super tasty and you can add extra flavour if you like.

I sometimes add chicken stock to make my puree more flavoursome and you might want to do the same. You can also add salt and pepper to taste. Enjoy! 

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Don’t forget to print out the recipe card below and please do pin these fantastic pureed vegetable recipes! Pinning allows me to share more fantastic content. Enjoy! 

Pea Puree

This simple puree is a good way to get protein into your diet. Peas are also a great source of fiber, Vitamin C and vitamin K.

Adding peas to your pureed food diet will give you some important nutrients as well as a bit of sweetness.

Beetroot Puree

Beetroot is a source of many essential vitamins and minerals, including folate, potassium, magnesium, and manganese.

This beautiful deep red root vegetable is also a significant source of dietary nitrates, which have been shown to improve athletic performance.

Pumpkin Puree Recipe

Pumpkin is a great source of beta-carotene, Vitamin C, potassium and fiber. Adding pumpkin puree to your diet will give you some essential nutrients as well as a lovely orange colour.

If you are struggling to get enough vegetables into your diet post-surgery, then pumpkin puree is a great way to add more variety and nutrition.

Tips for Making Pureed Food Recipes for Bariatric Patients

Try combining vegetable purees together for more flavourful meals. It is best to cook the vegetables and puree them separately, then combine the purees.

When you blend your vegetables, aim for the consistency of a thick soup or yoghurt.

To save time, you can prepare your pureed vegetables in batches, and then freeze them in individual portions. 

To freeze your pureed carrots, sweet potatoes, cauliflower and leeks, spoon the puree into ice cube trays. When the food puree is frozen, pop out of the ice cube trays and store in a storage bag in your freezer for up to 3 months. Then it is easy to take out only the portion size you need.

Silicone ice cube trays work well for make-ahead pureed foods. The food will not stick to the silicone, and many come with lids to easily stack in your freezer.

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Did you enjoy this fun Instant Pot Pulled Pork Recipe? You may also love the following posts:

instant pot vegetable puree recipes
Yield: 4-5

Vegetable Puree Recipes For The Pureed Food Diet

Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

If you are looking for a recipe which is full of nutrients and considered as a healthy side dish, then you can try this Instant Pot Vegetable Puree Recipe.

Ingredients

  • 3-4 small carrots, peeled and chopped
  • 1 leek, chopped (only the white and pale green parts)
  • 1 sweet potato, peeled and chopped
  • 2 cups cauliflower florets
  • 4 cups water, divided
  • 1 tsp butter, softened, divided
  • 8-12 tbsp whole milk, divided

Instructions

    Steam one vegetable at a time. For every vegetable:

    Pour one cup of water into inner pot of Instant Pot. Add veggies (one sort at a time). Then close the lid to Instant Pot and set on manual high pressure for 5 minutes.

    Once time is up, allow for a 5 minute NPR. Drain vegetables and add into a food processor.

    Once vegetables are in the food processor, add ¼ tsp butter and 2-3 tbsp milk. Puree vegetables and serve.

    Repeat for every vegetable.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 294Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 221mgCarbohydrates: 32gFiber: 4gSugar: 24gProtein: 14g

Did you make this recipe?

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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2 Comments

  1. Can the root vegetables be roasted first to give added flavor? My sleeve surgery is scheduled for late February and I’m in the planning stages now for automated meals, protein shakes, etc. thanks!

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