Green Velvet Soup

    Green Velvet Soup

    Green Velvet Soup

    (116)
    1hr35min


    111 people made this

    About this recipe: Broccoli, split peas and spinach provide the green colour in this pureed soup. It freezes well.

    Ingredients
    Serves: 8 

    • 1 onion, chopped
    • 2 stalks celery, sliced
    • 2 potatoes, diced
    • 155g (¾ cup) dried split peas
    • 2 bay leaves
    • 1.5 litres (6 cups) vegetable stock
    • 2 courgette diced
    • 1 head broccoli, chopped
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 200g chopped fresh spinach
    • salt to taste

    Directions
    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. In a large saucepan over medium heat, combine onion, celery, potatoes, split peas, bay leaves together with the stock. Bring to the boil, then reduce heat, cover and simmer 1 hour.
    2. Remove the bay leaves and stir in the courgette, 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 or use an electric hand blender. Season with salt to taste.
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    Reviews and ratings
    Global ratings:
    (116)

    Reviews in English (116)

    by
    38

    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!  -  10 Jan 2008  (Review from Allrecipes US | Canada)

    by
    24

    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!  -  08 May 2006  (Review from Allrecipes US | Canada)

    by
    21

    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.  -  10 Jun 2007  (Review from Allrecipes US | Canada)

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