Green Velvet Soup - cooking recipe

Ingredients

3/4 cup split peas
1 onion, chopped
2 stalks celery, diced
4 cups zucchini, diced
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon pepper
2 teaspoons salt
1 lb spinach, washed and chopped
1/4 cup parsley, chopped

Preparation

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. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.