There are countless ways to make a vegetable soup, and this version is extremely humble. Not only is it Whole30 compatible, but it’s vegan, vegetarian and made with ingredients I pulled from around my kitchen.
I write all of my recipes to be a guide, so they can be adapted in your own kitchen. Perhaps no other recipe is as flexible as this one. Add or subtract a vegetable or two, based on what you like or have on hand, and you’re sure to end up with a bowl of healthful, delicious soup that will warm you through the coldest winter days.
This is a great starter or side soup to serve with your favorite protein, as it is packed with all of the vegetables you need to fill the pyramid. In other words, you’ll have no problem with that age-old demand to “eat your vegetables”.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 teaspoon cassava flour
- 1 tablespoon tomato paste
- 2 carrots, shredded
- 1 medium golden potato, diced
- 1 medium golden potato, shredded
- 1 cup frozen peas
- 1½ cups riced cauliflower
- ¼ cup parsley, chopped
- Kosher salt
- Cracked black pepper
- Water
Instructions
Heat olive oil in a medium pan or stock pot. Once heated, add diced onion and celery on medium heat, until translucent. While onion and celery is cooking, whisk together cassava flour with 1 cup water.
Once onion and celery is cooked, stir in flour/water mixture. Add in tomato paste, and season with about 1 teaspoon kosher salt and ½ teaspoon cracked black pepper. Stir until well combined.
Add shredded carrots, diced potatoes and shredded potatoes to the pot, along with another 1 to 1½ cups water. You want just enough water to cover the vegetables. Bring soup to a boil and reduce to simmer.
Cook soup for about 15 minutes, until diced potatoes are cooked through. Add peas and riced cauliflower, along with more water, as needed.
Return pot to a simmer and cook until peas and cauliflower is done. Stir in chopped parsley, taste and adjust seasoning, as needed.
Serve.
