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Split Pea Soup with Tofu

Split Pea Soup with Tofu

Cost $12.5, save $8

  • 120 Min
  • 8 Servings
  • $12.5

INGREDIENTS

  • Base 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

  • Additional Ingredients

    • 1 (16 ounce) package soft tofu
    • 1 (6 ounce) bag fresh spinach, finely chopped
    • 1 tablespoon dried basil
    • salt and pepper to taste

STEPS

1

Heat the olive oil in a skillet over medium heat, and sauté 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 for 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 for another hour. If the soup becomes too thick, add water.

4

Serve hot and enjoy.

NUTRIENTS

Per 1 serving

🔥

211

Calories

  • 12
    Protein
  • 33
    Carbs
  • 5
    Fats

💡 To make the soup even creamier, you can use an immersion blender directly in the pot instead of blending the tofu and spinach separately.Adjust seasoning gradually to match your taste preferences.Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.