INGREDIENTS
Servings: 6
Onion, chopped
1
Celery
2 stalks, sliced
Potatoes, diced
2
Dried split peas
3/4 cup
Bay leaves
2
Vegetable broth
6 cups
Zucchini, diced
2
Broccoli
1 head, chopped
Dried basil
1/2 tsp
Ground black pepper
1/4 tsp
Fresh spinach
4 cups, chopped
Salt
to taste
Green Velvet Soup
Prep:
10 m
Cook:
1 h
30 m
Ready in:
1 h
40
m
DIRECTIONS
- Put onion, celery, potatoes, split peas, bay leaves and broth into a large pot. Bring to a boil over medium heat, then cover and reduce to simmer, about 1 hour.
- Remove the bay leaves. Add zucchini, broccoli, basil and black pepper to the pot. Simmer until broccoli is tender, about 20 minutes.
- Add spinach and turn off the flame.
- Blend the soup into creaminess using an immersion blender or food processor. Salt to taste.
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