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.
Servings: 4
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.