Green Velvet Soup

Serves: 3

Hal Herzog

1 January 1970

Based on User reviews:

49

Spice

60

Sweetness

49

Sourness

42

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1

Onion (chopped)

2 stalks

Celery (sliced)

2

Potatoes (diced)

3 cup

Split Pea (dried)

2

Bay Leaves

6 cups

Vegetable Broth

2

Zucchinis (diced)

1

Broccoli (head, chopped)

1 tsp

Dried Basil

1 tsp

Ground Black Pepper

4 cups

Spinach (chopped fresh)

1

Salt (to taste)

Directions:

1

In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth

2

Bring to a boil, then reduce heat, cover and simmer 1 hour

3

Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper

4

Simmer 20 minutes, until broccoli is tender

5

Stir in spinach and remove from heat

6

Puree in a blender or food processor using an immersion blender

7

Salt to taste