Kristen's Recipes


Title:   Green Velvet Soup
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
1 medium onion- chopped
2 stalks celery- sliced
2 medium potatoes- scrubbed and diced
3/4 c split peas- rinsed
2 bay leaves
6 c water or stock
2 medium zucchini-diced
1 medium stalk broccoli- chopped
1 bunch fresh spinach- washed and chopped
1/2 t dried basil
1/4 t black pepper
Pinch of cayenne
1 1/2 t sea salt
Directions:   Place onion, celery, potatoes, split peas, and bay leaves in a large kettle with water or stock and bring to a boil. Lower heat, cover and simmer 1 hour.

Remove bay leaves. Add zucchini, broccoli, spinach, basil, black pepper and cayenne, and simmer 20 minutes. Transfer to a blender in several small batches and blend until smooth, holding the lid on tightly. Return to kettle and heat until steamy. Add salt to taste.

Or, to make in slow-cooker, place all ingredients into pot and cook on high for 4 to 6 hours. Puree as above and serve immediately.
Makes:   8 servings