Name: Green Velvet Soup
Ingredients: 6 cups vegetable broth; 2 potatoes, diced; 2 stalks celery, sliced; 1 onion, chopped; 0.75 cup dried split peas; 2 bay leaves; 1 head broccoli, chopped; 2 zucchini, diced; 0.5 teaspoon dried basil; 0.25 teaspoon ground black pepper; 4 cups chopped fresh spinach; salt to taste

Ingredients

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

Steps

Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.