Ingredients
-
3/4
-
1
-
2
-
4
-
1
-
1/4
-
1/8
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Green Velvet Soup, I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber It’s a great recipe and a great book of vegetarian recipes The soup is very simple, delicious and makes a good side dish, like a tomato soup might It’s totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream , There’s lots to love about this soup The nutrition, ease of the recipe, the color, love the color My only issue is it tastes a little flat like it needs a squeeze of lemon or something to brighten it up and then it’s a total 5 star recipe for me I’m so glad I tried this healthy recipe Thanks for sharing the recipe , I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber It’s a great recipe and a great book of vegetarian recipes The soup is very simple, delicious and makes a good side dish, like a tomato soup might It’s totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream
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Steps
|
1
Done
|
1. Place the Split Peas, Onion, Celery, and Bay Leaf in a Soup Pot With Enough Water to Cover It All by an Inch. Bring to a Boil and Simmer For an Hour or More, or Until the Peas Have Disintegrated. Add Water If Needed. |
|
2
Done
|
2. Remove the Bay Leaf, Then Add the Remaining Ingredients, Return to a Simmer, and Cook Until the Zucchini Is Tender (about Five Minutes). |
|
3
Done
|
3. Puree Everything in a Blender, Then Return to the Soup Pot, Add Water as Needed, and Serve Hot. |
