Search
The Cook Book

Green Velvet Soup Recipe

Home » Written Recipes » Recipes » Starters & Appetizers » Soup » Green Velvet Soup Recipe
Green Velvet Soup

Ingredients

  • 2 zucchini, diced
  • 1 head broccoli, chopped
  • 1/2 tsp dried basil
  • 1/4 tsp ground black pepper
  • 4 cups chopped fresh spinach
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 potatoes, diced
  • 3/4 cup dried split peas
  • 2 bay leaves
  • 6 cups vegetable broth
  •  salt to taste

Directions

In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring them to a boil, then reduce heat and cover it   simmer for  1 hour. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer for 20 minutes, until broccoli is tender. Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

You May Like

Chef Rolando Laudico Biography (Philippines)

Discover the culinary journey of Chef Rolando Laudico, a renowned Filipino chef who has taken the culinary scene by storm. Explore his exceptional talent, innovative cooking techniques, and passion for Filipino cuisine. From his humble beginnings to his rise as a culinary icon, learn about Chef Rolando Laudico’s inspiring story and his contributions to the gastronomic world. Immerse yourself in the flavors of the Philippines through the lens of this visionary chef. Get ready to tantalize your taste buds and be inspired by Chef Rolando Laudico’s extraordinary culinary legacy.

Latest Recipes

Top 10

Chefs Biography

egg droup

Egg Drop Soup

Put water, bullion, carrot, soya sauce, vinegar, red pepper flakes, sesame oil and olive oil in a pan and allow boiling until carrots tender. Now

strawberry soup

Strawberry Soup

Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Maple Sausage Balls

Maple Sausage Balls Recipe

Preheat oven to 450 degrees F (225 degrees C). In a small mixing bowl, combine maple sausage, baking mix, and cheese. Form mixture into 1 inch balls. Arrange balls in a 9×13 inch baking dish. Bake for 15 minutes.

Chicken Hara Moti Recipe

Chicken Hara Moti Recipe

Ingredients 1/2 kg  boneless chicken cut into small cubes 125 gm plain yogurt 1 onion finely chopped 2

coriander cabbage

Red cabbage with coriander seed

Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt. Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.

recipe image legacy id 107486 10

Slow-roast Persian lamb with pomegranate salad

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

stir fry 1

Stir-fry green curry beef with asparagus & sugar snaps

Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.) Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

Most Popular Recipes