Velvety Split Pea and Tofu Soup

Velvety Split Pea and Tofu Soup

A hearty and nourishing soup featuring split peas and a creamy tofu-spinach blend, perfect for a satisfying dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 2 medium, diced potatoes
• 2 sliced carrots
• 1 cup, rinsed split peas
• 6 cups vegetable broth
• 1 block, firm tofu
• 2 cups fresh spinach
• 1 teaspoon dried basil
• to taste salt
• to taste pepper

Method

1. Heat olive oil in a medium skillet over medium heat, then add chopped onion and minced garlic, cooking until they are soft and aromatic.
2. In a large pot, combine the sautéed onion and garlic with diced potatoes, sliced carrots, and rinsed split peas. Pour in vegetable broth and bring to a boil.
3. Once boiling, lower the heat to a simmer, cover, and let it cook for about an hour until the peas and vegetables are tender.
4. In a blender or food processor, combine tofu and fresh spinach, blending until the mixture is smooth and creamy.
5. Mix the creamy tofu and spinach blend into the pot with the soup. Season with dried basil, salt, and pepper to your liking.
6. Allow the soup to simmer on low for another hour. If it becomes too thick, add a little water to adjust the consistency.
7. Serve the warm soup in bowls and enjoy the rich, comforting flavors.