Green Velvet Soup

          

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Original recipe makes 8 servings

Ingredients

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
3/4 cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

  • PREP

    10 mins

  • COOK

    1 hr 20 mins

  • READY IN

    1 hr 30 mins

Directions

  1. In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  2. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  3. Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition

Calories: 120 kcal
Carbohydrates: 24.4 g
Cholesterol: 0 mg
Fat: 0.8 g
Fiber: 5.7 g
Protein: 5.5 g
Sodium: 389 mg

Related Recipes:

Split Pea Soup with Tofu Vegan Split Pea Soup I Chickpea Soup II Trinidadian Callaloo Soup Bryan’s Spicy Red Lentil Soup Loaded Black-eyed Peas, Spinach, and Vegetable Soup Black Bean Soup II Red and Green Velvet Cake! Sweet-Sour Green Bean Soup Green Green Pasta