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1 small carrot, peeled, cut to fit feed
tube vertically
1 small celery rib, peeled, cut to fit feed
tube vertically
1 small onion, peeled, cut in half
1-1/2 tablespoons (25 ml) unsalted butter
1 small garlic clove, peeled
2-1/3 cups (583 ml) water
1-1/2 cups (375 ml) reduced fat, low-
sodium vegetable broth
1 small potato (about 5 ounces [142 g])
1/2 pound (227 g) split green peas, rinsed
and sorted
1/4 teaspoon (1 ml) ground black pepper
Nutritional analysis per serving:
Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g
sat. fat 2g • chol. 8mg • sod.412mg • fiber 6g
Insert the 4 mm slicing disc. Slice the carrot, celery, and onion using medium pressure;
reserve.
Melt butter in a 3-3/4 - quart (3.5 L) saucepan over medium heat. Add carrot, celery, onion
and garlic. Cook until soft, about 10 to 15 minutes. Add water and broth; cover and bring to a
boil over medium-high heat. Peel potato and cut into 1-inch (2.5 cm) pieces. Add potato and
split peas to saucepan. Reduce heat to low and simmer, partially covered, until peas and
potatoes are tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain
liquid from vegetables, being sure to reserve liquid in a large saucepan.
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to
saucepan with liquid and repeat with remaining vegetables. Rewarm over low heat. Season
with pepper.
Preparation: 20 minutes, plus 45 minutes to cook and finish
Vegetarian Potato and Split Pea Soup
Hearty enough to serve for supper, this soup has only 3 fat grams per serving!
Makes six 6-ounce (170 g) servings