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Green Velvet Soup
By keek
August 17, 2009
7,347
9
5
Ingredients
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
Directions
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.
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.
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Nutritional Facts
- Servings
- 8
- calories 120
- fat .8g
- cholesterol 0g
- carbohydrates 24.4 g
- dietary fiber 5.7g
- protein 5.5g
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Comments (9 comments)
Add your commentYay! Jocelyn, I'm so glad that you like it. :)
Keek, I just have to drop in again and tell you how many people I've shared this with and how they all absolutely love it…smoothe… yum
omg, can't wait to fix this one… my mouth is watering as I read the recipe… don't think I can wait too long before I make it… excellent meal plan… thanks
i am goig to try this in cooler weather sonds really good.
Take out one (or both) of the potatoes to cut down on carbs.
Hi…This really sounds good but a little too many carbs for me, but my family will like it…many thanks…Barbara
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.
Sounds really good and pretty too!
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!
Check my profile for a picture.