Split Pea Soup with Tofu

This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.

Original recipe makes 8 servings

Ingredients

1 tablespoon olive oil
1 white onion, finely chopped
3 cloves garlic, pressed
4 small red potatoes, diced
1 cup peeled, diced carrots
1 pound dry green split peas
4 cups vegetable broth
1 (16 ounce) package soft tofu
1 (6 ounce) bag fresh spinach, finely chopped
1 tablespoon dried basil
salt and pepper to taste

  • PREP

    20 mins

  • COOK

    2 hrs

  • READY IN

    2 hrs 20 mins

Directions

  1. Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
  2. In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
  3. In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

Nutrition

Calories: 210 kcal
Carbohydrates: 33.2 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 8.1 g
Protein: 11.6 g
Sodium: 270 mg

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