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  • 8servings
  • 20minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B6, H, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 2 stalks celery, sliced

  3. 2 potatoes, diced

  4. 3/4 cup dried split peas

  5. 2 bay leaves

  6. 6 cups vegetable broth

  7. 2 zucchini, diced

  8. 1 head broccoli, chopped

  9. 1/2 teaspoon dried basil

  10. 1/4 teaspoon ground black pepper

  11. 4 cups chopped fresh spinach

  12. salt to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.

  3. Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

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