This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
Ingredients
- olive oil: 1 Tbsp
- white onion: 1 piece (chopped)
- garlic, pressed: 3 clove
- red potatoes: 4 piece (diced)
- peeled, diced carrots: 1 cup
- dry green split peas: 1 pound
- vegetable broth: 4 cups
- soft tofu: 1 pack (16 ounce pack)
- bag fresh spinach: 1 piece (6 ounce, chopped)
- basil: 1 Tbsp (dried)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
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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.
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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.
