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.


Send feedback