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!

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 269 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - onion
2 stalks - celery
1 tsp - cassava flour
1 tbsp - tomato paste
2 - carrots
1 - golden potato
1 - golden potato
1 cup - frozen peas
1 ½ cups - riced cauliflower
¼ cup - parsley
Kosher salt
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.

Nutrition