Split Pea Quinoa Soup recipe
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Ingredients
- 2 tablespoons olive oil 2 cups diced extra-firm tofu 2 carrots, diced 1 stalk celery, diced ⅓ cup chopped broccoli florets ¼ head red cabbage, chopped 3 cloves garlic, minced, or more to taste 2 tablespoons dried parsley 2 tablespoons dried savory 1 tablespoon dried rosemary 2 (32 fluid ounce) containers chicken stock 1 pound dried split peas 2 cups fresh spinach 1 cup red quinoa 1 ancho chile pepper (dried poblano pepper) 1 dried cayenne pepper 1 bay leaf water, or as needed salt and ground black pepper to taste
Nutrition Info
- 406.2 caloriescarbohydrate: 58.5 gcholesterol: 0.7 mgfat: 10.2 gfiber: 19.5 gprotein: 25.2 gsaturatedFat: 1.2 gservingSize: -sodium: 751.5 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Split Pea Quinoa Soup
Directions
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Heat oil in a large pot over medium heat. Add tofu, cook and stir until browned, about 5 minutes. Stir in carrots, celery, and broccoli, cook until starting to soften, about 5 minutes. Add cabbage, garlic, parsley, savory, and rosemary, cook until fragrant, 2 to 3 minutes.
Pour chicken stock into the pot. Add split peas, spinach, quinoa, whole ancho chile pepper, whole cayenne pepper, and bay leaf. Bring to a boil, reduce heat and simmer, stirring occasionally, until split peas soften and break down, about 1 hour. Add water if soup appears too thick.
Season soup with salt and pepper. Discard ancho chile pepper, cayenne pepper, and bay leaf before serving.