1 medium onion, chopped
2 stalks celery, diced
2 Tbsp. oil

6 cups vegetable stock (if using canned or dried which is very salty, reduce added salt)
3/4 cup dried green split peas, rinsed
1 bay leaf

6 cups zucchini
1-2 Tbsp chopped fresh basil (of 1/4 tsp dried)
1/8 tsp freshly ground black pepper
2 tsp salt

1 lb. spinach,  washed and chopped
1/4 cup chopped fresh parsley

Directions:
Saute onion and celery in 2 Tbsp oil until soft.
Add 4 cups stock, split peas and bay leaf. Bring to a boil, then cover and simmer for about 40 minutes, stirring occasionally.
Ass zucchini, remaining 2 cups stock and seasonings. Cook for another 10 minutes.
Remove bay leaf and discard.
Puree Soup in blender.
Return soup topot and stir in spinach and parsley. Cook over medium heat until spinach is wilted and soft. Adjust seasonings and add a little further stock if too thick.

Note:
Soup is also delicious  leaving out the spinach and parsley step. Or freeze and add the spinach and parsley later.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.