Photo: Cala
Split Pea Soup with Tofu
11 ingredients
20 min + 2 hr
8 servings
openrecipes
"This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple."
Estimated Nutrition (whole recipe, rough)
505
Calories
20g
Protein
19g
Fat
70g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes