Split Pea Soup with Tofu

Name: Split Pea Soup with Tofu
Total time: 140
Yield: 8
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

Recipe by LAURENMU from allrecipes.com

Lunch 2 Hr. 20 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
•

1 white onion, finely chopped
•

3 cloves garlic, pressed
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4 small red potatoes, diced
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1 cup peeled, diced carrots
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1 pound dry green split peas

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4 cups vegetable broth
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1 (16 ounce) package soft tofu
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1 (6 ounce) bag fresh spinach, finely chopped
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1 tablespoon dried basil
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salt and pepper to taste

Instructions

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.