Green Velvet Soup

Green Velvet Soup


111 people made this

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


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

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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