Green Velvet Soup recipe
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Ingredients
- 1 onion, chopped 2 stalks celery, sliced 2 potatoes, diced ¾ cup dried split peas 2 bay leaves 6 cups vegetable broth 2 zucchini, diced 1 head broccoli, chopped ½ teaspoon dried basil ¼ teaspoon ground black pepper 4 cups chopped fresh spinach salt to taste
Nutrition Info
- 119.8 caloriescarbohydrate: 24.4 gcholesterol: : -fat: 0.8 gfiber: 5.7 gprotein: 5.5 gsaturatedFat: 0.1 gservingSize: -sodium: 389.1 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Green Velvet Soup
Directions
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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.
Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.