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
Why You'll Want This Again
Best Cooking Tips
- Use firm tofu for better texture and avoid it breaking apart too much in the soup.
- Simmer the soup gently to allow flavors to develop without overcooking the tofu.
Step 1
Warm some olive oil in a skillet over medium heat. Add the chopped onion and garlic, and cook them until they’re soft and fragrant. Meanwhile, get a large pot ready and combine the sautéed onions and garlic with the potatoes, carrots, and split peas. Pour in the vegetable broth, bring everything to a boil, then lower the heat and let it simmer gently for about an hour.
Step 2
While the soup is cooking, blend the tofu and spinach together until smooth and creamy. Stir this mixture into the pot, then season with basil, salt, and pepper to taste. Let the soup continue to cook for another hour, stirring occasionally. If it starts to get too thick, just add a little water to loosen it up. When it’s ready, ladle into bowls and enjoy your cozy, comforting soup!
