Recipe by CaliforniaJan
This is a winter favorite, vegetarian soup that is adapted from Laurel's Kitchen. Mix in some milk to make a creamy version and feel free to experiment with vegetables or leave some un-pureed for more texture. Also, sometimes I blend it all after the addition of the spinach.
Top Review by JackieOhNo!
Wow! Even though I read all the wonderful reviews, I really didn't expect that much from this soup. Sure, I thought I'd feel very virtuous eating it, and that was sort of my intention for trying it. I made it exactly as posted, using a stick blender to puree the soup, and then adding spinach, which I did not chop (just a personal preference). This soup was perfectly seasoned and needed not one change! It is divine! I'm sure I will make this often, as I like feeling virtuous, and enjoy eating well while doing so! Thanks for sharing! Made for PRMR Tag Game.
- 1⁄2 onion, chopped fine
- 1 garlic clove, minced
- 2 stalks celery, diced
- 1 tablespoon oil
- 6 1⁄2 cups vegetable stock
- 1 1⁄4 cups split peas, rinsed
- 2 bay leaves
- 5 cups zucchini, diced
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon ground pepper
- 1 teaspoon salt
- 1 lb spinach, washed and chopped
- 1⁄4 cup chopped fresh parsley
Directions See How It's Made
- Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
- Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
- Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.