Instructions: TIP: This soup is cooked and then pureed. If you prefer, cut the vegetables finely and leave the soup chunky. Soup may be prepared in under 30 minutes when vegetables are coarsely chopped in a food processor and pureed with a potato masher.

1. Put onion, leeks, potatoes, stock and bay leaf in a large saucepan and stir together. Cover; bring to a boil and simmer for 10 minutes, stirring.

2. Add broccoli and peas, cover; return to a boil and simmer for another 10 minutes, stirring occasionally.

3. Set aside to cool slightly and remove and discard the bay leaf. Puree in blender or food processor until smooth.

4. Add the parsley, season to taste and process briefly, Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish with parsley leaves.

Serve. [125 cals, 2g fat, 6g fiber]. Crusty dinner rolls make a good accompaniment.

NOTES : This pea soup doesnt seem spicy enough to me - Id likely add thyme and a sprinkling of orange zest...

TESTED: 1/2 yellow onion, 2 med leeks with 4-inches of green; 6-oz potato; 1-cup peas; vegetarian bouillon (powder); 4 bay leaves; salt and pepper, chopped fresh parsley and cilantro; 1-tsp dried bouquet garni herbs; water. 1 Tablespoon Balance Margarine.

Makes
8 cups. Reheated well. Cleansing. Stores in refrigerator for about 7 days.

Wanted to mentioned this soup. Remember this very green soup recipe? Well, it was good. Reheated well. Made croutons with fines herbs - the reheat really hit the spot last night. Definitely a cleansing soup.

We werent exact - just used recipe as ball park. I did add some herbs and the vegetarian bouillon was Washingtons Golden - lots of flavor. Reminded me of a country pea soup I make from the Time-Life series - country french cooking. Gooooood!

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