Name: Eat Your Vegetables Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Other

Pesto & Potatoes Verified

July 11, 2025

14 Ingredients

MEDIUM

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!

From the Cook

1/2

Eat Your Vegetables Soup

Pesto & Potatoes Verified

Ingredients

servings

WarningSulphites allergen identified

Instructions

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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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.