How about a Soup Swap Instead of a Cookie Exchange?

December 10, 2011

Green Velvet Soup

I like the idea of a cookie exchange for the holidays, but I really don’t need a lot of sweets around the house.  So when I read about a Soup Swap in an old issue of Edible Seattle, I thought this sounded like a great alternative.  There is actually a Soup Swap website with how-to tips and recipe ideas.

When I mentioned this to a colleague, she was not really interested in swapping quarts of soup, but she did the next best thing and gave me a copy of one of her favorite soup recipes.  I made a batch, and it really is delicious!  I used leftover turkey broth from Thanksgiving, but you could make a totally vegetarian version with vegetable broth.  I’ve been missing fresh greens, and this is a healthful alternative for winter.  Here’s the recipe:

Green Velvet Soup

1 onion, chopped
2 celery stalks, diced
3/4 c split peas, rinsed
2 bay leaves
6 c water or vegetable stock

2 medium zucchini, diced
1 medium stalk broccoli, chopped
1 bunch fresh spinach, chopped
1/2 tsp basil
1/4 tsp black pepper
1 tsp salt

Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with water or stock and bring to a boil.  Lower the heat, cover, and simmer 1 hour.  Remove bay leaves.

Add the zucchini, broccoli, spinach, basil, and black pepper.  Simmer 20 minutes.  Transfer to a blender in several small batches and blend until completely smooth, holding the lid on tightly.  Return to the pot and heat until steamy.  Add salt to taste.

Vegetables for Green Velvet Soup

More green vegetables

Ingredients with leftover turkey broth in soup pot

Good to the last drop

8 Responses to “How about a Soup Swap Instead of a Cookie Exchange?”


  1. Gonna have to try this one! Sounds wonderful! I don’t think any of my friends or family would be remotly interested in a soup swap… hummmm…. too bad! 🙂


  2. Did you bake the bread too?

    • Rosemary Says:

      No, I bought the bread at Costco. Not learning how to bake bread is one of my regrets in life. My mother used to bake bread every week, but I never asked her to teach me. I’ve tried it, but I always have trouble getting the dough to rise. Maybe I keep out house too cold?

      • Adrienne Says:

        That is a regret of mine, as well… not learning from my mother how to bake bread and make flaky pie crust. She excelled at both. It is really a skill that requires side-by-side tutoring… seasoned hands guiding inexperienced hands. By the time I asked my mother for pointers, her hands were too feeble and her memory too sketchy. I have found that Bob’s Red Mill 10 Grain Bread Mix subs superiorly for homemade. I use my bread maker for the kneading and first rise, put it in a loaf pan for the second rise, and bake it in the oven… perfect everytime.

  3. Shirley R Says:

    Glad you enjoyed it!

  4. Adrienne Says:

    Rosemary, the paper that your pea soup recipe is written upon has become soiled with use… an indication of its repetitive use in my kitchen. When my recipes acquire a splatter here and there… well, I just look upon them fondly and remember my happy hours in the kitchen with a friend that lives far away who kindly shared a recipe with me.


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