2 stalks, sliced
Dried split peas
1 head, chopped
Ground black pepper
4 cups, chopped
Green Velvet Soup
1 h 30 m
1 h 40 m
- 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.