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Green Velvet Soup Recipe

Recipe by: ASTROPHE

"A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 20 m
  • Ready In1 h 30 m
  • 1In 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.
  • 2Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • 3Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.
Ingredients
  • 8 servings
  • 120 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    120
    6%
  • Fat:
    0.8
    1%
  • Carbs:
    24.4
    8%
  • Protein:
    5.5
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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