From the Cook
1/2
Instructions
1
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.
2
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.
3
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.
4
Cook soup for about 15 minutes, until diced potatoes are cooked through. Add peas and riced cauliflower, along with more water, as needed.
5
Return pot to a simmer and cook until peas and cauliflower is done. Stir in chopped parsley, taste and adjust seasoning, as needed.
6
Serve.
My Calorie Intake
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Tips & Tricks (5)
- Stagger Your Vegetables ⏱️Add harder vegetables like carrots and celery first, then potatoes after 10 minutes, and frozen peas in the final 5 minutes to ensure each ingredient reaches perfect tenderness without overcooking.
- Bloom Your Tomato Paste 🍅Sauté the tomato paste in olive oil for 1-2 minutes before adding liquid to deepen its flavor and eliminate any metallic taste, creating a richer soup base.
- Maximize Texture Contrast 🎯Cut some potatoes into small cubes and keep others shredded as the recipe suggests—the shredded ones will partially dissolve to thicken the broth while cubes maintain satisfying bite.
- Toast Cassava Flour First 🌾Lightly toast the cassava flour in a dry skillet for 2-3 minutes before whisking it into the soup to prevent lumps and add subtle nutty depth to your thickening agent.
- Finish with Fresh Parsley 🌿Stir in fresh chopped parsley just before serving to brighten flavors and add a fresh herbaceous note that elevates the earthy vegetable medley.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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