Green Velvet Soup Recipe -
Green Velvet Soup Recipe
  • READY IN hrs

Green Velvet Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 20 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jan 10, 2008

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! :)

Most Helpful Critical Review
Feb 24, 2005

I thought this was great until the step when you add the broccoli, zucchini and spinach, and then I didn't really like the taste anymore. Everyone said it was good, but I kind of think they were just being polite. I guess I will make it again, but just as a split pea and potato soup. I sauteed the onion and added some garlic at the beginning. I think that helps a lot.

May 10, 2006

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!

Jun 10, 2007

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.

Nov 06, 2003

This soup is very healthy and simple. I really like vegetables so I give this one a two thumbs up from me!

Aug 28, 2007

Healthy, hearty and very very filling soup! I used 1/2 of broccoli, 1/2 cauliflower, 6 cups of fresh spinach, 1 tsp dried basil, 1 tsp dried parsley, 1 tsp black pepper and 1/8 tsp cayenne pepper. I sauteed 1 onion, 2 cloves of garlic and a tsp of grated ginger with 1 tbs of butter then added in the celerys, stems of broccoli and potato until tender before adding the broth. It was a tad too thick and salty after blending (but tts bcos i put in 1 tsp of salt, not knowing tt the chicken stock was rather salty!) so i added 3/4 of water and 1/2 cup milk before bringing the pureed soup to heat. This created a nice balance of flavours. The soup had a nice lightly spicy kick to it!

Jan 15, 2006

Made the soup for the first time, I thought it was delicious! I only used 1 small potato and I sauteed the onion and celery first with a little minced garlic in olive oil before adding the fat free chicken broth. Half the batch I pureed with hand blender and the other half left as is, my husband and mother in law preferred it without being pureed, I liked it both ways. Can also top off with a little grated parmesan cheese. Would make again, hardest part was the chopping :)

Feb 12, 2004

This was very, very good. I used frozen spinach instead of the fresh because that was what I had. I also left out the zucchinis because I didn't have any. I was surprised at how creamy the soup tastes without any dairy or oil. I used this recipe because I figured that the recipe would help disguise the fact that I had let the broccoli go well beyond it's prime - had to chop off quite a bit of the flower portion. It did. Anyway, the soup is delicious.


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 389 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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