Split Pea Soup with Tofu

Ingredients

• 1 cup carrots diced peeled
• 1 tablespoon basil dried
• 3 cloves garlic pressed
• 1 tablespoon olive oil 
• 1 pound peas split green dry
• 4 small potatoes diced red
• 8 servings salt and pepper to taste
• 6 ounce pkt spinach fresh finely chopped
• 16 ounce spicy tofu soft
• 4 cups vegetable broth 
• 1  onion white finely chopped

Equipment

• food processor
• frying pan
• pot
• blender

Directions

1. Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
2. In a large pot, mix the onion mixture, potatoes, carrots, and split peas.
3. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
4. 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.
5. Serve hot and enjoy.