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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a winter favorite, vegetarian soup that is adapted from Laurel's Kitchen. Mix in some milk to make a creamy version and feel free to experiment with vegetables or leave some un-pureed for more texture. Ingredients:
1/2 onion, chopped fine |
1 garlic clove, minced |
2 stalks celery, diced |
1 tablespoon oil |
6 1/2 cups vegetable stock |
1 1/4 cups split peas, rinsed |
2 bay leaves |
5 cups zucchini, diced |
1/4 teaspoon basil |
1/4 teaspoon ground pepper |
1 teaspoon salt |
1 lb spinach, washed and chopped |
1/4 cup chopped fresh parsley |
Directions:
1. Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
2. Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
3. Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.
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