Diabetic, Light Eating, Vegetarian

Green Velvet Soup


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


1. In a large pot over medium heat, combine onion, garlic, celery, potatoes, split peas, bay leaves, adobo 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.

Nutritional Facts

  • calories 120
  • fat .8g
  • cholesterol 0g
  • carbohydrates 24.4 g
  • dietary fiber 5.7g
  • protein 5.5g

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