Ingredients
- A dash of olive oil to start the cooking process
- Finely chopped white onion, adding a touch of sweetness
- Pressed garlic cloves, releasing their aromatic essence
- Diced small red potatoes for a hearty texture
- Peeling and dicing carrots to add color and natural sweetness
- Dry green split peas, a pound of wholesome goodness
- Vegetable broth, four cups to enrich the flavors
- Soft tofu from a 16-ounce package for added protein
- Fresh spinach, finely chopped from a 6-ounce bag
- Dried basil, a tablespoon for a hint of herbaceous aroma
- Season with salt and pepper to your liking
Step 1
Begin by warming up some olive oil in a skillet on medium heat. Cook the onion and garlic until they are soft and fragrant.
Step 2
Next, grab a large pot and combine the sauteed onion mixture with potatoes, carrots, and split peas. Pour in the vegetable broth and let it all come to a gentle boil. Lower the heat and allow it to simmer for about an hour.
Step 3
Meanwhile, in a blender or food processor, blend together tofu and spinach until it forms a smooth, creamy mixture. Stir this green goodness into the pot of simmering vegetables. Season the soup with basil, salt, and pepper to taste. Let it all simmer together for another hour.
Step 4
If you find that the soup is getting too thick, simply add some water to reach your desired consistency. Serve this hearty and nutritious soup piping hot. Sit back, relax, and savor each delicious spoonful.
Extra Tips & Suggestions
- 1. Utilize airtight containers to keep your split peas fresh and prevent any unwanted odors from permeating the soup.
- 2. Store your tofu in a separate container to maintain its texture and prevent it from absorbing too much moisture from the soup.
- 3. Label and date your containers to easily identify when the soup was prepared and ensure you consume it within a reasonable timeframe.
