Recipes

Green Velvet Soup
Makes about 21/2 quarts

This beautiful soup provides an abundance of nourishing green vegetables.

1 onion, chopped
2 celery stalks, sliced
2 potatoes, scrubbed and diced
3/4 cup split peas, rinsed
2 bay leaves
6 cups water or vegetable broth
1 medium zucchini, diced
2 medium stalks broccoli, chopped
1 6-ounce bag prewashed spinach
1/2 teaspoon basil
1/4 teaspoon black pepper
1/2-1 teaspoon salt

Place onion, celery, potatoes, split peas, and bay leaves in a large pot. Add water or broth and bring to a simmer. Cover and cook until peas are tender, about 45 minutes.

Remove bay leaves. Add zucchini, broccoli, spinach, basil, and black pepper. Simmer until broccoli is just tender, about 10 minutes.

Transfer to a blender in several small batches and blend until completely smooth, holding the lid on tightly. Return to pot and heat until steamy. Add salt to taste.

Per 1-cup serving: 107 calories; 6 g protein; 21 g carbohydrate; 0.5 g fat; 4 g fiber; 124-248 mg sodium; calories from protein: 22%; calories from carbohydrates: 74%; calories from fats: 4%.

Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.

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