Green Velvet Soup

  • Yield: 10 servings


1-- onion, chopped
2-- celery stalks, sliced
2-- potatoes, scrubbed and chopped
3/4cup dry split peas, rinsed
2-- bay leaves
6cups water or vegetable broth
1medium zucchini, chopped
2medium broccoli stalks, chopped
1-- (6-ounce) bag pre-washed spinach
1/2teaspoon dried basil
1/4teaspoon black pepper
1/2teaspoon salt


  1. Place onion, celery, potatoes, split peas, and bay leaves in a large pot. Add water or broth and bring to a simmer. Cover and cook until peas are tender, about 45 minutes. 
  2. Remove bay leaves. Add zucchini, broccoli, spinach, basil, and black pepper. Simmer until broccoli is just tender, about 10 minutes. 
  3. Transfer to a blender in several small batches and blend until completely smooth, holding the lid on tightly. Return to pot and heat until steamy. Add salt to taste. 
 Recipe reprinted with permission from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.  

Nutritional Info *per serving

  • Calories 98
  • Fat 0.4g
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 159mg
  • Carbohydrate 20g
  • Fiber 6.9g
  • Sugars 21.9g
  • Protein 5.3g