Green Velvet Soup

Green Velvet Soup
Green Velvet Soup
Try this Green Velvet Soup recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 1
lunch brunch summer lunch vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian
  • 1 onion chopped
  • 2 bay leaves
  • 1 ts salt
  • 1/4 ts black pepper
  • 1/2 ts basil
  • 2 stalks celery; sliced
  • 2 md zucchini; diced
  • 2 potatoes; scrubbed and diced
  • 4 c spinach; chopped, (i used
  • 6 c water or vegetable stock; (i
  • 3/4 c split peas; rinsed
  • 1 md stalk broccoli; chopped
  • Carbohydrate 19.9065445833333 g
  • Cholesterol 0 mg
  • Fat 0.926048333333333 g
  • Fiber 5.49625833090643 g
  • Protein 2.47936375 g
  • Saturated Fat 0.274395541666667 g
  • Serving Size 1 1 Serving (124g)
  • Sodium 8.93583333333333 mg
  • Sugar 14.4102862524269 g
  • Trans Fat 0.195004416666667 g
  • Calories 83 calories

I made this soup today. It tasted great - very satisfying and comforting, too. It is from Jennifer Raymonds Peaceful Palate cookbook. Jennifers comments say that this soup is perfect for children (of any age!) who wont eat vegetables. I agree, even though I love veggies. Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or stock and bring to a boil. Lower heat, cover and simmer 1 hour. Remove the bay leaves. Add the zucchini, broccoli, spinach, basil, and black pepper. Simmer 20 minutes. Transfer to a blender in several small batches and puree until completely smooth, holding the lid on tightly. Return to the pot, add salt to taste, and heat until steamy. Posted to fatfree digest by Linda Weed <lrweed@us.ibm.com> on Apr 19, 1998