This comforting soup is packed with protein and flavor, making it perfect for chilly days. With tender split peas and hearty tofu, it’s a delicious way to warm up and nourish your body.
Prep Time20 min
Cook Time2 hr
Total Time2 hr 20 min
Difficulty
Hard
Helpful Kitchen Tips
Soak the split peas for a few hours to reduce cooking time and improve texture.
Press the tofu well before adding it to the soup to avoid excess moisture.
Stir occasionally to prevent the peas from sticking to the bottom of the pot.
Ingredients
0/11
Reasons You'll Love It
This soup is full of comforting flavors and packed with protein from both peas and tofu. It’s a great way to enjoy a warm, nourishing meal that feels hearty without being heavy. Plus, it’s perfect for chilly days when you want something filling and easy to make.
Step 1
Lightly heat some olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté them until they're soft and fragrant. Next, transfer this onion and garlic mixture into a big pot along with the potatoes, carrots, and split peas. Pour in the vegetable broth, then bring everything to a boil. Once bubbling, lower the heat and let it simmer gently for about an hour.
Step 2
While the soup is simmering, blend the tofu and spinach until smooth and creamy. Stir this mixture into the pot, then season with some basil, salt, and pepper to taste. Let the soup cook for another hour, stirring occasionally. If it starts to get too thick, just add a little water to loosen it up. When everything is tender and flavorful, serve it up warm and enjoy!
140
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Foods To Serve With This
Serve with a slice of crusty bread or a fresh green salad for a complete meal. You can also top the soup with fresh herbs like parsley or a drizzle of olive oil for extra flavor and color.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools, so add a little water or broth when reheating to reach your desired consistency. This soup also freezes well for up to 3 months.
Frequently Asked Questions
Can I use yellow split peas instead of green split peas?
Yes, yellow split peas can be used and will work similarly, though the color and flavor may vary slightly.
How do I store leftovers and how long do they last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Can I substitute the soft tofu with something else?
Silken or soft tofu works best for creaminess, but you can use blended cashews or coconut milk as alternatives.
Is it possible to make this soup in a slow cooker?
Yes, sauté the onion and garlic first, then combine all ingredients except tofu and spinach in the slow cooker. Cook on low for 6-8 hours, add tofu and spinach in the last 30 minutes.
What can I do if the soup is too thick after cooking?
Simply add a little water or extra vegetable broth to thin it out to your desired consistency.
Can I freeze this soup?
Yes, it freezes well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
How can I make the soup spicier?
Add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce when seasoning.
Do I need to soak the split peas before cooking?
No, split peas do not need to be soaked and cook well when simmered for about an hour.
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