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Green Velvet Soup

Yield: 1 Servings

Ingredients and directions for this recipe

1 Onion; chopped
2 Stalks celery; sliced
2 Potatoes; scrubbed and diced
3/4 c Split peas; rinsed
2 Bay leaves
6 c Water or vegetable stock; (I
-used half of each)
2 md Zucchini; diced
1 md Stalk broccoli; chopped
4 c Spinach; chopped, (I used
-chard because I had some
-and no spinach)
1/2 ts Basil
1/4 ts Black pepper
1 ts Salt

I made this soup today. It tasted great - very satisfying and comforting,
too. It is from Jennifer Raymond's Peaceful Palate cookbook.

Jennifer's comments say that this soup is perfect for children (of any
age!) who won't eat vegetables. I agree, even though I love veggies.

Place the onion, celery, potatoes, split peas, and bay leaves in a large
pot with the water or stock and bring to a boil. Lower heat, cover and
simmer 1 hour.

Remove the bay leaves. Add the zucchini, broccoli, spinach, basil, and
black pepper. Simmer 20 minutes.

Transfer to a blender in several small batches and puree until completely
smooth, holding the lid on tightly. Return to the pot, add salt to taste,
and heat until steamy.

See also:
Previous recipe Green Vegetables Pasta
Next recipe Green Wonder Salad (m_c-tx)

Or try one of these recipes:
Chocolate-coconut Truffles
N0-fuss Lasagna