Description
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.
Ingredients
- Split Peas
- Onion
- Celery
- Zucchini
- Bay Leaf
- Basil
- Pepper
- Salt
- Spinach
- Parsley
Instructions
- 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
- 3
- Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot