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23
Soups
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 unsalted butter
1 small garlic clove, peeled
2-1/3 cups water
1-1/2 cups reduced fat, low-sodium
vegetable broth
1 small potato (about 5 ounces)
1/2 pound split green peas, rinsed and
sorted
1/4 teaspoon 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 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 pieces. Add potato and split peas to
saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are ten-
der, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from vegeta-
bles, 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 servings
03CU13535 DLC-2007N IB-5053 10/2/03 2:37 PM Page 24
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