Vegetarian Pea Soup With Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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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. Ingredients:
24 ounces pureed peas |
4 cups vegetarian beef broth |
2 -3 tablespoons olive oil |
2 carrots |
1 large onion |
3 stalks celery |
4 parsnips |
1 green pepper |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 300°F.
2. Cut the carrots, onion, celery, parsnips, and pepper. You will be pureeing them later, so it doesn't matter what size.
3. Toss the vegetables with olive oil and salt and pepper to taste.
4. Spread vegetables out on a roasting pan and roast in oven for 1 1/2-2 hours.
5. In a large pot, mix pea puree with vegetarian broth and bring to a boil.
6. Turn heat down. Add vegetables and then run through it with an immersion blender (or use a conventional blender).
7. Season with salt and pepper to taste.
8. Simmer for about 10 minutes.
9. Enjoy!
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