Green Velvet Soup

Ingredients

• 1 onion, chopped
• 2 stalks celery, sliced
• 2 potatoes, diced
• 3/4 cup dried split peas
• 2 bay leaves
• 6 cups vegetable broth
• 2 zucchini, diced
• 1 head broccoli, chopped
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 4 cups chopped fresh spinach
• Salt to taste

Directions

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.