Green Velvet Soup

Ingredients

• 2  bay leaves 
• 1 head broccoli chopped
• 2 stalks celery sliced
• 0.5 teaspoon basil dried
• 0.3 teaspoon ground pepper black
• 1  onion chopped
• 2  potatoes diced
• 8 servings salt to taste
• 4 cups pkt spinach fresh chopped
• 0.8 cup peas dried split
• 6 cups vegetable broth 
• 2  zucchini diced

Equipment

• food processor
• pot
• blender
• immersion blender

Directions

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