Green Velvet Soup (another way to use my radish leaves and beet tops) made t

[Guest guest]

Donnalilacflower,

 

This sounds really good!

 

As a Diabetic I was wondering if you had the nutritional information

about this recipe?

 

Also, do you think this could be frozen in portions for later meal? It

would be a really good way for me to get my veggies!

 

Thanks,

Gloria

 

, Donnalilacflower

<thelilacflower wrote:

 

Green Velvet Soup

2 stalks celery, sliced

1 onion, chopped

2 potatoes, diced

3/4 cup dried split peas

2 bay leaves

6 cups vegetable broth

2 zucchini, diced

1 head broccoli, chopped (I included stalks)

1/2 teaspoon dried basil

1/4 teaspoon ground black pepper

4 cups chopped fresh spinach (I used radish leaves

and beets tops)

salt to taste

(I added 2 garlic cloves, squeezed)

 

In a large pot over medium heat, combine onion,

garlic, 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 very tender.

Stir in spinach or beet tops/radish leaves, boil 5

minutes and remove from heat. Puree in a blender or

food processor using an immersion blender or a

handheld blender. Salt to taste.