Green Velvet Soup

Green Velvet Soup

85 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 30 m
ASTROPHE
Recipe by  ASTROPHE

“A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.
  2. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  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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Reviews (85)

Rate This Recipe
S Vilhuber
36

S Vilhuber

A wonderful thick smooth soup, I made it as written except for cooking my onion and 3 cloves garlic in approx a teaspoon of olive olive oil first, then adding chicken stock/broth in place of veg broth. I used a food processor to chop up my veggies, so it was super easy!! While my first load of veggies and stock was cooking, processed the zucchini and broccoli and placed in a bowl with the dried basil and pepper, then processed the spinach and placed in second bowl. I used a spoonula for stirring soup as well as scraping my processor bowl. Seasoning was perfect, remember to use ripe veggies for full flavor!! This is a keeper, I'll be making more tomorrow! :)

Liz E.
23

Liz E.

I added 1/4 cup of fresh cilantro and parsley, added ham, doubled the split peas,and used chicken broth instead of veg.broth. This was so wonderful that my family asked me to make it again and my mother-in-law and sister-in-law begged for the recipie. YUM!

Dora
20

Dora

I thought this recipe was wonderful! I have recently started a path towards a vegetarian lifestyle and my husband is supportive but not that jazzed up about it. After I made this soup he said if eating veggie was like this he was more than willing to try more recipes. I added a small amout of sour cream to each bowl before serving it gave it a creamer texture though it was great all on its own. I also doubled the split peas like suggested.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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