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Puree Perfection: 3 New Recipes

Easy, creamy and seriously delicious puree recipes created exclusively for AARP

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Published June 24, 2025

Roasted carrots, cauliflower and roast chicken are pictured on a pink background.

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Pureed Roasted Carrot White Bean and Tahini Soup |
Pureed Cauliflower Mashed Potatoes | Pureed Chicken Salad

These new puree recipes from JM Nutrition provide the right blend of taste and texture — delicious on their own or as a perfect complement to any meal.

Pureed Roasted Carrot White Bean and Tahini Soup

11 ingredients
1 hour
4 servings

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INGREDIENTS

14 medium carrots, peeled and roughly chopped
2 tablespoons extra virgin olive oil, divided
1 medium yellow onion, diced
2 medium celeriac, peeled and chopped
4 garlic cloves, minced
6 cups low-sodium vegetable broth
4 cups white navy beans, cooked, drained and rinsed
1 tsp. turmeric
¼ cup tahini
½ lemon, juiced
Sea salt and black pepper to taste

DIRECTIONS

1. Preheat your oven to 375ºF (191ºC) and line a baking sheet with parchment paper.

2. In a large bowl, toss the chopped carrots with half of the olive oil. Spread them over the baking sheet and roast for 40 minutes, tossing halfway through cooking.

3. In a large pot, heat the rest of the olive oil. Add the onion and celeriac and cook for 7-10 minutes, or until softened. Then add the garlic and cook for 2-3 more minutes.

4. Add the roasted carrots, vegetable broth, white beans, turmeric, and tahini into the pot. Add lemon juice and salt and pepper to taste. Use an immersion blender to puree until completely smooth.

5. Divide between bowls and enjoy!

NOTES

If you need more liquid to make your food smoother, add 1 tablespoon of water or vegetable broth at a time
Strain before eating to ensure there are no small pieces or seeds.
As an alternative, add all the cooked ingredients into a strong blender and use it to puree the food.
Canned beans with no added salt can be used instead of dry beans.

Pureed Cauliflower Mashed Potatoes

7 ingredients
35 minutes
4 servings

INGREDIENTS

4 medium yellow potatoes, peeled and chopped
1 large head of cauliflower, sliced into florets
2 tablespoons extra virgin olive oil
½ small yellow onion, diced
4 garlic cloves, minced
½ cup high-protein whole milk
2 tablespoons Swiss Cheese, shredded
Sea salt and black pepper to taste

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DIRECTIONS

1. Bring water to a boil in a large pot. Add the potatoes and cook for 12 minutes. Add the cauliflower and cook everything for another 15 minutes, until both the potatoes and cauliflower are fork-tender. Drain.

2. Meanwhile, heat a pan on medium-high heat. Add the olive oil, onion and garlic to the pan, and cook until the onions soften, about 3-5 minutes. Add everything in the pan to the pot of potatoes and cauliflower.

3. Add the milk and Swiss cheese, then mash everything to combine. Season with salt and pepper.

4. Use an immersion blender to puree the food until completely smooth.

NOTES

If you need more liquid to make your food smoother, add 1 tablespoon of water or milk at a time.
Strain before eating to ensure there are no small pieces.

Pureed Chicken Salad

7 ingredients
5 minutes
1 serving

INGREDIENTS

100 grams chicken breast, cooked
¼ cup 5% milk fat plain Greek yogurt
1 tablespoons Dijon mustard
1 garlic clove, minced
½ lime, juiced
Sea salt and black pepper to taste
1 tablespoon fresh dill, chopped
2 tablespoons light mayonnaise

DIRECTIONS

1. In a food processor, blend the chicken with the Greek yogurt for about 30 seconds, or until it reaches a smooth consistency.

2. Add the remaining ingredients into the food processor. Mix to combine, and adjust the seasoning to your taste.

3. Continue to puree the food until the mixture is completely smooth.

NOTES

If you need more liquid to make your food smoother, add 1 tablespoon of water, milk or broth at a time.
Strain before eating to ensure there are no small pieces.
As an alternative, add the cooked chicken and other ingredients into a strong blender and use it to puree the food.

Source: Recipes courtesy of JM Nutrition

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