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; 6 cups water or vegetable broth (4 1/2 if 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

7 steps

Updated at: Tue, 05 May 2026 23:07:17 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

¾ cupsplit peas

rinsed

2bay leaves

6 cupswater

or vegetable broth, 4 1/2 if 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.

Step 7

If soak peas 2 3/4 hours instead of overnight, can cook in instant pot 1st ingredients for 14 minutes and let sit 5 minutes before releasing steam. Then simmer in stockpot for 20 minutes adding broccoli, spinach, optional zucchini and black pepper. Then blend in blender (stir, then puree). Pour back in Dutch oven/stockpot adding salt and coconut milk. Add extra basil, pepper, cayenne, curry powder to taste..