Way too much work for bland results.

I made it with home-made chicken broth and no broccoli, and I increased the amount of split peas to 1 1/4 cups as well as the amount of celery. This is a very very good soup.

We just finished having this for dinner and we LOVED it! If I could give it more then five stars I would!

I followed recipe except I sauteed the onion and celery first and used 3 bay leaves instead of 2. It tastes great and is super healthy. Thanks for the recipe.

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! :)

Surprisingly delicious. I used chicken broth and I didn't puree the mixture. I thought it was very good to taste the different vegetables and it was such a rich, smooth flavor. Perfect comfort food, especially when sick. I cannot rave about this enough, my boyfriend LOVED it.

The only adjustment I do to go from 4 stars which is what you see posted to 5 stars is to add some Mrs. Dash seasoning of my choice. The exact flavor of Dash varies.

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!

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.

I cut the recipe down to 2 servings, sauteed the veggies in EVOO for a couple of minutes first (it helps adds flavor) & I used a half a can of Campbell's split pea soup w/ ham & bacon instead of dried split peas. I had to add quite a bit more broth than called for as the soup was pretty think. I forgot to add the basil but I thought it had great flavor & couldn't believe it was so healthy. I garnished it w/ a swiggle of sour cream & sprinkled some dried parsley on top. Thsi made a wonderful first course to our St Patrick's day dinner...thanks so much for the recipe!

I wish there were 6 stars to give this healthy soup! We top it with parmesan or other white cheese. Goes great with crusty bread!

I left out the split peas and added a little Romano cheese at the end. My nine year old daughter ate it and is taking it for lunch today in her thermos. I also used red potatoes. This tasted a lot like a califlower puried soup that I make, but it took a lot longer. Thanks for the recipe...it is a good way to sneak in an abundance of veggies.

This was pretty good. Not fantastic, but like another reviewer, I too am rating this more for nutritional value. My husband and I felt so full after one bowl, and you just can't beat all the veggies that are packed in there. I used chicken broth instead of vegetable, and I did need to add more basil (fresh and dried) and more salt at the end. I'll most likely make this again, but remember to add a bunch more seasoning at the beginning.

My rating is more for the nutritional content this soup has, rather than for its flavor which was quite bland. Following the recipe as it was yielded a flat, slightly salty flavor. What I did was add sliced portobello mushrooms (150 grams?), a touch of balsamic vinegar, worchestershire sauce, and a pinch of cayenne pepper. The flavor turned out more layered that way, and the Balsamic (I think) probably highlighted the taste of the greens.

Yummy, and I feel so good about eating this -- can't beat this for getting in your veggies! I agree with some of the other reviewers that it may be a bit bland, so I added some extra basil and red pepper flakes. I love the color -- adding the spinach at the end without cooking it really contributes to the bright green color of the soup... it's gorgeous. Someday I will come up with a fun use for this in a themed meal... "Swamp Soup" or something. I think you could have alot of fun with this!

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!