Potato Vegetable Soup
Potato Vegetable Soup gets its texture from potatoes two ways, one shredded to thicken the broth and one diced to hold its shape. A flexible list of ingredients, including carrots, peas, and cauliflower, is brought together for a humble pot of soup.
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There are countless ways to make a potato vegetable soup, and this version leans into the texture. It’s vegan, vegetarian, Whole30 compatible, and made with ingredients you can easily find.
I wrote this recipe to be a guide, and it’s one of the most flexible and forgiving of them all. The key here is texture from shredded and cubed potatoes, and you can build it based on what you like or have on hand. This version adds in peas, carrots, and cauliflower.
If you struggle to eat your vegetables, this is exactly why I developed this soup. Serve it alongside your favorite protein, or you can add protein in to make it a complete meal in a bowl.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Onion and celery build the base, while shredded carrots add sweetness. The potatoes do double duty here, cubed and shredded, so you get two different textures in the same pot. Peas and riced cauliflower go in near the end, along with tomato paste and a little cassava flour to thicken the broth.
A note on the potatoes: shredding half of them means they break down into the broth for a natural thickener, while the other half hold their shape. That gives you a textured vegetable soup without needing to add cream or start with a roux.
Potato Vegetable Soup Substitutions
This potato vegetable soup is built to be flexible. A few easy swaps:
- No cassava flour on hand? Cornstarch or all-purpose flour work the same way, whisked into some of the stock or water before adding to the pot. Cassava flour keeps it Whole30 compatible.
- Yukon Gold potatoes are recommended, since they don’t need to be peeled. You can substitute peeled russets.
- Riced cauliflower can be swapped for finely chopped broccoli. The idea is to keep everything in similar shapes to fit on the spoon.
- Frozen peas can be swapped for cut green beans, depending on what’s in your freezer.
- If you don’t have Vegetable Stock, you can use water. The stock adds more depth of flavor.
Servings Suggestions & Storage
I like this potato vegetable soup on its own, or served alongside my Simple Green Salad with Fresh Herbs for a light lunch.
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well in individual portions, so it’s worth doubling the batch if you’re looking to stock up for the season.
Potato Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon tomato paste
- 1 teaspoon cassava flour, or all-purpose flour (optional)
- 2 medium carrots, shredded
- 1 medium golden potato, diced
- 1 medium golden potato, shredded
- 1 cup frozen peas
- 1½ cups riced cauliflower
- ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 5 to 6 cups vegetable stock, or water
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion and celery and cook until translucent, about 5 minutes. Meanwhile, whisk the cassava flour into 1 cup of broth (or water) until smooth.
- Stir the flour mixture and tomato paste into the pot. Season with the salt and pepper and stir until combined.
- Add the shredded carrots, diced potatoes, shredded potatoes, and 4 to 5 cups vegetable stock (or water), enough to just cover the vegetables. Bring to a boil, then reduce to a simmer.
- Simmer for about 15 minutes, until the diced potatoes are cooked through. Add the peas and riced cauliflower, along with more water if the soup looks too thick.
- Return to a simmer and cook until the peas and cauliflower are heated through, about 5 minutes. Stir in the parsley, then taste and adjust seasoning as needed.
- Serve.
Notes
- For the potatoes, you can use 2 medium Yukon Gold potatoes, one shredded and one diced, or swap in 1 large russet potato, cutting it roughly in half and shredding one half while dicing the other. Either way, the shredded potato breaks down and thickens the broth, while the diced potato holds its shape for texture.
- Cassava flour and all-purpose flour behave the same way here. Whisk either one into a small amount of cold liquid before adding it to the pot so it doesn’t clump.
- Start with 5 cups of vegetable stock or water and add more as needed. The amount you need depends on the size of your potato and how thick you like the soup.
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