Without the syrup that most pecan pie recipes require, you may make this straightforward but tasty recipe. Pecans make it more reminiscent of custard pie.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
Make this and if you can – let it sit overnight in the fridge before eating. I though it was much more flavorful on the second day. I like the addition of tofu as it adds flavor to it and texture. I didn’t add the spinach, but I followed all the other instructions. Like some others have said I think it needs more water which I added the second day as it was pretty thick. Delicious with feta cheese crumbles as a topping.
I think this recipe is delightful! I love the bright green color, the texture, the nutrition, and the flavor is pleasant. The only thing I changed is I had to use chicken broth and I started with 6 cups of water instead of 4 as another reviewer suggested. I’m serving it with fresh, hot, homemade Indian flatbread flavored with turmeric. Wonderful meal on a chilly spring evening. Thanks for the recipe! UPDATE… The 2nd time I made it didn’t have soft tofu so I used firm and added just a bit of unsweetened soy milk to make it creamy. SUPER!!!
served this at my St Patrick’s day dinner and it got rave reviews colour was perfect for the day. I did add more broth but this was probably needed because I used too many peas I will certainly make again. often!!! many thanks for the recipe
The doggone thing just looks healthy, that is was attracted me to this dish. Followed the instructions exactly (except I went to two grocery stores and could only find firm tofu and not soft) and it came out with good flavor but very bland, if that makes any sense. I put in two tablespoons of chicken flavored bouillon and it perked it right up!
Absolutely stellar. The color scared me, so I used frozen spinach (and frozen tofu). The blend of flavors is outstanding. And, best of all, it’s EASY!!
Amazing soup – took less time to cook. Didn’t blend the spinach and tofu together since I didn’t want a creamy texture. Basil is perfect touch. Resulted in a very hearty soup and with banging flavour. Perfect for any day.
Absolutely delicious! I tend to read recipes to get a general idea of what I need, then work on a whim with few measurements and whatever substitutions intrigue me. I used frozen green peas instead of dry split peas just cuz I like them better, and I used purple potatoes instead of red because I had just read an article about them before finding this recipe. 🙂 They added a very nice pop of color, as did the carrots. I wish I had a yellow vegetable to throw in and then it would have been visually perfect! haha I also did half spinach, half kale in the tofu mixture for an even greater variety of nutrients, and I pureed some of the peas with the tofu. Definitely gonna make this again – probably right after I run out of this batch!
Trying to add a healthy option for soups. Was disappointed but I will try again. Good flavor.
Really delicious and so healthy! I’m loving this for lunch at work and feeling great about the amount of sodium compared with most soups. You can add a little smoked paprika or hot sauce if you want to “kick it up” a little bit more, too. Who knew that tofu and spinach blended is so good! Thanks!
All I had was lentils to work with so used those. I had to cut back on the cooking time, maybe 45 minutes tops. I have never made a more delicious lentil soup. My kids had seconds after having it for lunch and dinner on the same day! Even lentil soup with ham or other meats havent come close to how good this is. BTW it is better the next day or even after about 10 hours or so. Try it!
I made this the first time when I thought I had split peas in the pantry, but they were actually lentils. I went ahead and used them and added a large can of crushed tomatoes and oregano. It was delicious! I later made it with split peas, but I think I like the lentils better.
Gotta give this one 5 stars. I made a big batch and I find myself looking forward to eating it. It’s wonderfully hearty, warm and nourishing.
When I think of pea soup I think of swampy coloured grey mush that has been boiled to oblivion. This soup is completely opposite to that. It’s a lovely colour of green, so it somehow transforms pea soup from a cold winter soup, to a light spring soup. I love how fresh it tastes. I can’t taste to tofu or soy in the least. I know that this defeats the purpose of a vegan soup, but I garnished it with a little bit of goat cheese and it was delightful.
I didn’t have split peas, so I used lentils. I also used firm tofu instead of soft, and didn’t have basil but added chili powder. It was delicious! Works really well with lentils, too.
I used half the tofu and added a whole avocado, extra spinach, and a handful of alfalfa sprouts (why not?) to the blender mixture. I think it toned down the crazy color. It was super yummy and healthy.
I used firm tofu and frozen chopped spinach because I had it on hand. I also added a cup of frozen corn. I used a stick blender to mix up the tofu and spinach right in the soup. What a nice change from traditional pea soup. Can’t beat the added protein from the tofu.
I did not care for this!
I did not care for this!
Yummy! I only had firm tofu on hand and it worked very well. I added some smoked paprika at the end to give it the smokiness that I thought it was missing. If you like spicy food, you could also add ground chipotle peppers.
Wonderful taste! I think that next time, I will just add the onion to the soup base instead of frying it. It may only be a few calories cut, but the good, rich flavor will still be there! I left out the salt, thinking that is a personal preference.The color of this soup is truly a green delight!
Absolutely delicious. The spinach adds a beautiful deep green, as well as the extra vitamin punch, and I love how creamy the tofu makes it. Remember that the potatoes soak up the salt and the soup may need re-salting the day after.