Green Velvet Soup Recipe

Name: Green Velvet Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 cup dried green split peas; 1 medium onion, chopped; 2 stalks celery, chopped; 2 medium zucchini, chopped; 1 bay leaf; Basil; Pepper; 1 teaspoon salt (or to taste); Spinach; Parsley

Indulge in this luxuriously creamy and vibrant Green Velvet Soup, a delightful vegan recipe adapted from the Zen Monastery Cookbook. This simple yet elegant soup, perfect as a side dish or light meal, boasts a smooth texture and fresh, subtly sweet flavor. Imagine the earthy split peas blending seamlessly with crisp celery and zucchini, creating a harmonious symphony of taste. Easily customizable, add a dollop of sour cream or crumbled feta for a non-vegan twist. Prepare to be transported to a culinary zen garden with each delicious spoonful!

Prep Time 20 mins

Cook Time 90 mins

Calories 125.2 kcal

Protein 19g

Rating 4.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green Velvet Soup

1 cup dried green split peas
1 medium onion, chopped
2 stalks celery, chopped
2 medium zucchini, chopped
1 bay leaf
Basil
Pepper
1 teaspoon salt (or to taste)
Spinach
Parsley

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Green Velvet Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Green Velvet Soup

Rinse 1 cup of dried green split peas.
In a large pot or Dutch oven, combine the rinsed split peas, 1 medium chopped onion, 2 stalks of chopped celery, and 1 bay leaf. Add 6 cups of water, ensuring the peas are covered by at least an inch.
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the peas are completely soft and disintegrated. Add more water if necessary to maintain a consistent liquid level.
Remove the bay leaf.
Add 2 medium zucchini, chopped, and 1 teaspoon of salt to the pot. Stir well.
Continue to simmer for 10-15 minutes, or until the zucchini is tender.
Carefully transfer the soup in batches to a high-speed blender (or use an immersion blender). Blend until completely smooth and creamy.
Return the pureed soup to the pot. Adjust the consistency by adding more water if needed to reach your desired thickness. Heat through gently and serve hot. Garnish with fresh herbs (optional).