Vegetarian Pea Soup With Roasted Vegetables

• 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

1. Preheat oven to 300u0b0F.
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!

peas, vegetarian beef broth, olive oil, carrots, onion, stalks celery, parsnips, green pepper, salt, pepper

Taken from www.food.com/recipe/vegetarian-pea-soup-with-roasted-vegetables-439406 (may not work)