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Green Velvet Soup

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“I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber. It's a great recipe and a great book of vegetarian recipes. The soup is very simple, delicious and makes a good side dish, like a tomato soup might. It's totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.
  2. 2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
  3. 3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.

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