Green Velvet Soup Recipe

Recipesfull introduces to you: Diabetic Recipes. (Green Velvet Soup Recipe). A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Brief

Prep 10 mins

Cook: 1hr20 mins

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Green Velvet Soup Recipe

Ingredients

1 onion

chopped

2 stalks celery

sliced

2 potatoes

diced

¾ cup dried split peas

2 bay leaves

6 cups vegetable broth

2 zucchini

diced

1 head broccoli

chopped

½ teaspoon dried basil

¼ teaspoon ground black pepper

4 cups chopped fresh spinach

salt to taste

Limeabalemon Glaciate

Diet and Healthy

Directions

Step 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.

Step 2

Remove the bay leaves and stir in the zucchini broccoli basil and black pepper. Simmer 20 minutes until broccoli is tender.

Step 3

Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutritional Information

Green Velvet Soup Recipe

Servings Per Recipe:8

Calories: 119.8

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 24.4g 8%

Dietary Fiber: 5.7g 23%

Sugars: 5.6g

Fat: 0.8g 1%

Saturated Fat: 0.1g

Vitamin A Iu: 3928.1IU 79%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.3mg 20%

Vitamin C: 47.6mg 79%

Folate: 100.7mcg 25%

Calcium: 78.5mg 8%

Iron: 1.9mg 11%

Magnesium: 57.3mg 21%

Potassium: 654.6mg 18%

Sodium: 389.1mg 16%

Thiamin: 0.2mg 16%

Calories From Fat: 7.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.