Retreat season at the Monastery has officially begun! In preparing for retreatants, we bring out fresh linens, new dish sets, and the popular Retreat Menu! Enjoy this favorite, healthy retreat-soup.
Green Velvet Soup (serves 8)
½ lb green split peas
1 ⅓ onion, chopped small
2 ⅔ stalks celery, diced
1 ⅔ lb zucchini, diced
1 ⅓ bay leaf (using a spice bag)
⅓ tsp. basil
⅛ tsp. pepper
2 ⅔ tsp. salt
1 1/3 lb. spinach, washed 2 times and chopped (including stems)
⅓ cup parsley, chopped
1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch.
2. Bring to a boil and simmer for an hour (or until the peas have disintegrated.) Add some water during the simmering, as it gets thick.
3. Remove the bay leaf, then add the remaining ingredients, return to a simmer and cook until the zucchini is tender – about 8 minutes.
4. Puree everything in a blender. Return to soup pot.