Hearty Vegetable Soup
Soup is the perfect meal during these cold months. It’s warm, simple, and just as good the next day.
This soup takes about half an hour, a few minutes to prep and about 25 minutes to cook. It’s tasty and hearty. This recipe uses carrots, potatoes, and peas, but you could include any vegetables.
Other foods you could add to the soup:
- Fresh garlic
- Onion
- Chickpeas
- Corn
- Pinto beans
- Rice
How to make the soup:
Start by cutting the vegetables. Cut the carrots into slices and cut the potatoes into medium-sized cubes.
In a medium to large pot, heat olive oil on low-medium heat and add sliced carrots. Then, add cubed potatoes and season. Mix. Next, add tapioca starch and mix until thoroughly combined.
Tapioca starch makes the soup gluten-free.
I use this tapioca flour from Amazon:
Arrowroot and corn starch are other gluten-free thickening agent options. If using corn starch, be sure to use only half the amount. You could substitute all-purpose flour if you don’t need it to be gluten-free.
Add the vegetable broth and water and stir. Cover and cook for about 20 minutes or until potatoes and carrots have softened.
Then, add peas and cook uncovered for a few more minutes. Frozen peas work just fine. Once done, add paprika, more pepper, and serve.
Hearty Vegetable Soup
Ingredients
- 2 Large carrots
- 2 Potatoes
- 1 cup Peas
- 3 cups Vegetable broth
- 1 cup Water
- 1 1/2 tbsp Tapioca starch *
- 2 tbsp Olive oil
Spices
- 1/4 tsp Black pepper
- 1/8 tsp Salt
- 1/8 tsp Garlic Powder
- 1/8 tsp Paprika
Instructions
- Slice carrots. Peel and cube potatoes.
- In a medium-large pot, add olive oil and carrot slices. Then, add cubed potatoes and cook on low-medium heat for a minute.
- Add pepper, salt, and garlic powder. Mix.
- Add tapioca starch and mix until thoroughly combined.
- Add vegetable broth and water and cover pot. Cook on low heat for about 20 minutes, or until vegetables have softened.
- Add peas and cook uncovered for 2-3 minutes. Stir.
- Add paprika and stir.
- Serve immediately.