Green Velvet Soup

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Step: 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.

Step: 2

Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.

Step: 3

Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Per Serving: 120 calories; protein 5.5g; carbohydrates 24.4g; fat 0.8g; sodium 389.1mg.

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