Green Velvet Soup Recipe

Ingredients
<br>- 1 onion, chopped
<br>- 2 stalks celery, sliced
<br>- 2 potatoes, diced
<br>- 3/4 cup dried split peas
<br>- 2 bay leaves
<br>- 6 cups vegetable broth
<br>- 2 zucchini, diced
<br>- 1 head broccoli, chopped
<br>- 1/2 teaspoon dried basil
<br>- 1/4 teaspoon ground black pepper
<br>- 4 cups chopped fresh spinach
<br>- salt to taste
<br><p></p>Directions
<br>step 1: In 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.
<br>step 2: Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper.  Simmer 20 minutes, until broccoli is tender.
<br>step 3: 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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Ingredients
- 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

Directions
step 1: In 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.
step 2: Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
step 3: 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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