Eat Your Vegetables Soup
A mix of vegetables come together for this flexible recipe. It's big on texture, featuring cubed and shredded potatoes, plus celery, onion, peas, cauliflower and more!
Servings: 4
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.