Green Velvet Split Pea Soup

Name: Green Velvet Split Pea Soup
Cuisine: American
Ingredients: 1 onion, chopped; 2 stalks celery, sliced; 2 Potatoes or more, scrubbed and diced; 3/4 cup split peas, rinsed; 2 bay leaves; water or vegetable broth (4 1/2 is adding coconut milk at end of recipe); medium zucchini, diced, optional; medium stalk broccoli, chopped, 3-4 cups; 4 cups spinach, chopped; 1/2 tsp basil; 1 / 4tsp Black pepper; 1 tsp salt; Cayenne pepper, optional; Can of coconut milk, optional; Curry powder, optional

6 steps

Updated at: Sat, 07 Mar 2026 16:02:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories87.9 kcal (4%)

Total Fat0.3 g (0%)

Carbs17.2 g (7%)

Sugars2.2 g (2%)

Protein5 g (10%)

Sodium256.8 mg (13%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

or more, scrubbed and diced

or vegetable broth, 4 1/2 is adding coconut milk at end of recipe

zucchini

medium, diced, optional

broccoli

medium, chopped

4 cupsspinach

chopped

½ tspbasil

¼ tspBlack pepper

1 tspsalt

Instructions

Step 1

Presoak peas a few hours or overnight.

Step 2

Place the onions, celery, potatoes, split peas, water and bay leaves in pressure cooker. Cook 12 minutes in pressure cooker if peas are presoaked. (If using covered Dutch oven, simmer 1 hour. after bringing to a boil and lowering heat.

Step 3

Remove bay leaves. Add zucchini, broccoli, spinach, and black pepper. Simmer 20 minutes.

Step 4

Transfer to a blender in several small batches holding the lid on tightly, or use immersion blender, and puree until completely smooth.

Step 5

Return to the pot, adding salt to taste and coconut milk, if using.

Step 6

Heat until steamy.