Simple Way to Pea Soup Fog London 1952

Split Pea Soup With Tofu

The smog was so thick that.

Recipe Summary Split Pea Soup With Tofu

This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.

Ingredients | Pea Soup Fog London 1952

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

Directions

Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.

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.

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.

Info | Pea Soup Fog London 1952

prep: 20 mins cook: 2 hrs total: 2 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Split Pea Soup With Tofu

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,