Split Pea Soup with Tofu recipe

8 servings

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

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.