Split Pea Soup with Tofu

4.4
(48)
36 Reviews
4 Photos

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

Submitted by LAURENMU
Published on March 9, 2020
4
4
Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

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

Directions

  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.

Nutrition Facts (per serving)

211 Calories
5g Fat
33g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 211
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Sodium 270mg 12%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 29%
Total Sugars 6g
Protein 12g 23%
Vitamin C 16mg 18%
Calcium 129mg 10%
Iron 3mg 17%
Potassium 868mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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