My best buddy Kimba and her husband Scooter (SKooBA) turned me on to this soup. Kimba started on a vegetarian journey a few years ago which morphed into veganism. Even though I am a confirmed carnivore (thank you, iron deficient anemia) it is always nice to have yummy vegetarian and vegan recipes on hand.
- 1 onion, chopped
- 2 stalks celery
- 2 Yukon gold potatoes diced
- 3/4 cup dried split peas
- 2 bay leaves
- 6 cups vegetable broth
- 2 zucchini, diced
- 1 head broccoli, chopped
- 1/2 t basil
- 1/4 t black pepper
- 4 cups chopped fresh spinach
- Salt to taste
Green Velvet Soup Step 1
In large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves, and broth. Bring to a boil, reduce heat, cover, and simmer one hour.
Remove bay leaves and stir in zucchini, broccoli, basil, and black pepper. Simmer 20 minutes until broccoli is tender.
Stir in spinach and remove from heat. Purée in blender or food processor using an immersion blender. Salt to taste.
