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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple. 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.
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