Vegetarian Pea Soup With Roasted Vegetables Recipe

Name: Vegetarian Pea Soup With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 300u00b0F.
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!

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 ounces pureed peas, 4 cups vegetarian beef broth, 2 -3 tablespoons olive oil, 2 carrots, and more.

Yes, Vegetarian Pea Soup With Roasted Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Pea Soup With Roasted Vegetables

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