Green Velvet Soup

Ingredients

• cup svegetable broth
• potatoes, diced
• stalk scelery, slice d
• onion, chopped
• 3/4 cup dried split peas
• bay leaves
• head broccoli, chopped
• zucchini, diced
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• cup schopped fresh spinach
• salt to taste

Instructions

1. Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
2. Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
3. Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.