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Split Pea Soup with Tofu

  • 8servings
  • 120minutes
  • 210calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 white onion, finely chopped

  3. 3 cloves garlic, pressed

  4. 4 small red potatoes, diced

  5. 1 cup peeled, diced carrots

  6. 1 pound dry green split peas

  7. 4 cups vegetable broth

  8. 1 (16 ounce) package soft tofu

  9. 1 (6 ounce) bag fresh spinach, finely chopped

  10. 1 tablespoon dried basil

  11. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.

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