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    You are in: Home / Recipes / Vegetarian Pea Soup With Roasted Vegetables Recipe
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    Vegetarian Pea Soup With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Ann Lesley's Note:

    My son got interested in table food sooner than I expected and wouldn't let anyone else feed him, so I ended up with a bunch of pea puree in the freezer. I didn't want it to go to waste, so I decided to try it in a soup and it turned out delicious! The amounts are approximate, and you could probably roast whatever vegetables you want. I just used what I had on hand.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      Cut the carrots, onion, celery, parsnips, and pepper. You will be pureeing them later, so it doesn't matter what size.
    3. 3
      Toss the vegetables with olive oil and salt and pepper to taste.
    4. 4
      Spread vegetables out on a roasting pan and roast in oven for 1 1/2-2 hours.
    5. 5
      In a large pot, mix pea puree with vegetarian broth and bring to a boil.
    6. 6
      Turn heat down. Add vegetables and then run through it with an immersion blender (or use a conventional blender).
    7. 7
      Season with salt and pepper to taste.
    8. 8
      Simmer for about 10 minutes.
    9. 9
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Vegetarian Pea Soup With Roasted Vegetables

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.9
     
    Calories from Fat 68
    21%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 62.3 mg
    2%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 16.6 g
    66%
    Sugars 19.1 g
    76%
    Protein 11.4 g
    22%

    The following items or measurements are not included:

    vegetarian beef broth

    parsnips

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