Green Velvet Soup

Green Velvet Soup

86
ASTROPHE 22

"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

1 h 30 m servings 120 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

86
  1. 112 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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 ...

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 ...

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

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 peppe...

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 ...

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...

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 sou...

Wow. This was super soup. So easy: just dump the first group of ingredients into a pot, simmer an hour, dump the second group, simmer again, puree. Simple. And really really tasty. Healthy, too!