Green Velvet Soup

Green Velvet Soup Recipe


Broccoli, split peas and spinach provide the green in this pureed soup.


  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 medium (2-1/4" to 3" dia, raw)s potatoes, diced
  • ¾ cup dried split peas
  • 2 leaf (blank)s bay leaves
  • 6 cups vegetable broth
  • 2 medium (blank)s zucchini, diced
  • 1 head broccoli, chopped
  • ½ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 4 cups chopped fresh spinach
  • salt to taste


  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.
  2. Remove the bay leaves and stir in the zucchini, 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 using an immersion blender. Salt to taste.

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Nutritional Information

Green Velvet Soup

Servings Per Recipe: 8
Calories: 119.8
% Daily Value *
protein: 11 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 23 %
fat: 1 %
saturated fat:
vitamin a iu: 79 %
niacin equivalents: 19 %
vitamin b6: 20 %
vitamin c: 79 %
folate: 25 %
calcium: 8 %
iron: 11 %
magnesium: 21 %
potassium: 18 %
sodium: 16 %
thiamin: 16 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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