Best Emerald Green Velvet Soup Recipes

GREEN VELVET SOUP

Green Velvet Soup image

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

Provided by ASTROPHE

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

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.
Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

GREEN VELVET SOUP

Green Velvet Soup image

This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.

Provided by Coco - Banana

Categories Greens

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
3/4 cup split peas, rinsed
2 bay leaves
6 cups water or 6 cups vegetable stock
2 zucchini, diced
1 stalk broccoli, chopped
1 bunch spinach, chopped
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil.
Cover and simmer for 1 hour.
Remove the bay leaves.
Add the remaining ingredients with the exception of the salt.
Simmer for 20 minutes.
Transfer to a blender in several batches and puree until smooth.
Return to the pot, add salt to taste, and heat until steamy.

Nutrition Facts : Calories 180.6, Fat 0.8, SaturatedFat 0.1, Sodium 471.1, Carbohydrate 35.5, Fiber 11, Sugar 5.3, Protein 10.9

GREEN VELVET SOUP

Green Velvet Soup image

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.

Provided by Kendra PeloJoaquin

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 125.2, Fat 0.8, SaturatedFat 0.1, Sodium 859.6, Carbohydrate 22.8, Fiber 9.4, Sugar 4.8, Protein 9.6