Green Velvet Soup

By keek

  • 1 onion, chopped

  • 3 cloves garlic, chopped

  • 2 stalks celery, sliced

  • 2 potatoes, diced

  • 3/4 cup dried split peas

  • 2 bay leaves

  • 1 Tablespoon adobo

  • 6 cups vegetable broth

  • 2 zucchini, diced

  • 1 head broccoli, chopped

  • 2 teaspoons dried basil

  • 1 teaspoon ground black pepper

  • 4 cups chopped fresh spinach

  1. In a large pot over medium heat, combine onion, garlic, celery, potatoes, split peas, bay leaves, adobo 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.

Nutritional Facts

calories 120
fat .8g
cholesterol 0g
carbohydrates 24.4 g
dietary fiber 5.7g
protein 5.5g

dinner vegetarian carbs under 45g low fat low cholesterol peas broccoli zucchini spinach vegan soup vegetables

7 replies

bighead 2009-08-17 22:35:49 -0500 Report

Hi…This really sounds good but a little too many carbs for me, but my family will like it…many thanks…Barbara

Avera 2009-08-17 21:18:11 -0500 Report

This has everything green in it that I really like to eat. The recipe makes me want to fiux it right now and give it that yummy taste test. I agree, it will also look pretty when served.

keek 2009-08-17 00:04:52 -0500 Report

This soup is really tasty! Again, this is my modified version of another recipe. The soup is pretty forgiving, add veggies that suit your taste. I used vegetable bouillon and frozen broccoli and spinach, and it still came out really well!
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