This comforting soup is packed with hearty split peas and protein-rich tofu, making it both satisfying and nutritious. Perfect for a cozy meal, it’s easy to prepare and full of warm, savory flavors.
Start by heating 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.
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!
- Rinse the split peas thoroughly before cooking to remove any dust or impurities.
- 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.
This soup is hearty and full of plant-based protein, making it both nutritious and satisfying. The creamy texture from the peas pairs perfectly with the soft tofu, creating a comforting meal that is easy to prepare. It’s a great option for anyone looking for a warm, healthy dish that is also budget-friendly.
Serve this soup hot with a side of crusty bread or a simple green salad. A sprinkle of fresh herbs like parsley or thyme on top adds a bright note. You can also add a dash of lemon juice or a drizzle of olive oil for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened. This soup also freezes well for up to 2 months—just thaw and warm thoroughly before serving.
