Green Velvet Soup

Cooking Recipes Catalogue
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Broccoli, split peas and spinach provide the green in this pureed soup.

INGREDIENTS (for 8 servings):

PREPARATION:

  • 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.