Green Velvet Soup

Name: Green Velvet Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 3/4 cup split peas; 1 onion, chopped; 2 stalks celery, diced; 4 cups zucchini, diced; 1 bay leaf; 1/4 teaspoon basil; 1/8 teaspoon pepper; 2 teaspoons salt; 1 lb spinach, washed and chopped; 1/4 cup parsley, chopped

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Recipe by Kendra PeloJoaquin

I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber. It's a great recipe and a great book of vegetarian recipes. The soup is very simple, delicious and makes a good side dish, like a tomato soup might. It's totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream.

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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup split peas
1

onion, chopped
2

stalks celery, diced
4

cups zucchini, diced
1

bay leaf
¹⁄₄

teaspoon basil
¹⁄₈

teaspoon pepper
2

teaspoons salt
1

lb spinach, washed and chopped
¹⁄₄

cup parsley, chopped

DIRECTIONS

1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.
2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.

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