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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 126.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 590.3 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 7.0 g
  • Protein: 6.6 g

View full nutritional breakdown of Vegetarian Curried Spea Soup calories by ingredient
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Vegetarian Curried Spea Soup

Submitted by: LADYRH

Introduction

Makes 14 one cups servings Makes 14 one cups servings
Number of Servings: 14

Ingredients

    2 Tbs Olive Oil
    1 Cup chopped onion
    Kosher Salt & Pepper to taste
    1 Tbs Minced Garlic
    2 Salks Celery chopped
    I Large Carrot chopped
    1 14.5 Can diced tomatoes with Garlic & Basil
    12 oz dried split peas
    1 to 2 Tbs Curry Powder depending on taste
    1/4 C finely chopped parsley
    5 C Organic No-Chicken Broth
    3 C water od more if you like thinner

Directions

Place the olive oil into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 minutes. Add the garlic, carrot & celery and continue to sweat for an additional 2 to 3 minutes, making certain not to allow onions or garlic to brown.
Add the peas, broth, tomatoes, water and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 60 to 75 minutes. Taste and adjust seasoning as needed. Use a stick blender, puree the soup until the desired consistency.
stir in parsley.


Number of Servings: 14

Recipe submitted by SparkPeople user LADYRH.






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