Green Velvet Soup

Broccoli, split peas and spinach provides the great green color and smooth, rich texture in this pureed soup.


8 servings


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


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.

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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