Split Pea Soup with Tofu

Split Pea Soup with Tofu

31
LAURENMU 38

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

Ingredients

2 h 20 m {{adjustedServings}} servings 210 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

31
  1. 43 Ratings

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First I lost the Olive oil because it doesn't do a darn thing for the recipe outside of creating a fat base to cook in. I did the onion, garlic and my addition of mushrooms in the vegetable bro...

Great, easy recipe for vegetarian split pea. I'm not a big tofu fan, though -- so I substituted 1 ripe avocado for the tofu -- I processed the avocado with the spinach and added that instead. ...

Hearty and delicious! We added extra red potatoes and needed to cook the soup longer than two hours to ensure that the peas and potatoes were done. This soup is a keeper for vegetarians an...