Green Velvet Soup Recipes

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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

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

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

EMERALD-GREEN VELVET SOUP



Emerald-Green Velvet Soup image

This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, pressed through a garlic press or minced
1 large Yukon gold potato (about 8 ounces), peeled and diced
4 cups canned reduced-sodium chicken or vegetable broth
5 to 6 cups (from 1 large bunch) flat-leaf parsley
Coarse salt and ground pepper
Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

Steps:

  • In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
  • Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
  • Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g

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