• 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


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.