Split Pea Soup with Tofu recipe
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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
Nutrition Info
- 210.5 caloriescarbohydrate: 33.2 gcholesterol: : -fat: 4.5 gfiber: 8.1 gprotein: 11.6 gsaturatedFat: 0.6 gservingSize: -sodium: 270 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Split Pea Soup with Tofu
Directions
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Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
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.
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.