Split Pea Soup with Tofu recipe

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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 calories
carbohydrate: 33.2 g
cholesterol: : -
fat: 4.5 g
fiber: 8.1 g
protein: 11.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 270 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

8 servings

Recipe Note

This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.

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