Split Pea Soup with Tofu

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

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.
4. Bring to a boil, reduce heat to low, and simmer 1 hour.
5. In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot.
6. Season with basil, salt, and pepper.
7. Continue cooking 1 hour.
8. If the soup becomes too thick, add water.
9. Serve hot and enjoy.

olive oil, white onion, garlic, red potatoes, carrots, peas, vegetable broth, fresh spinach, basil, salt

Taken from allrecipes.com/recipe/split-pea-soup-with-tofu/ (may not work)