NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Dry green split peas

4 oz Extra firm tofu

3 tbsp Nutritional yeast

0.25 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 tsp Garlic

3 cup Vegetable broth

1 tsp Smoked paprika

0.5 tsp Dried thyme

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Sauté the diced onion, carrots, and celery for 5-7 minutes until the vegetables are softened.

• 3

  Stir in the minced garlic, smoked paprika, and dried thyme, cooking for 1 minute until fragrant.

• 4

  Add the dry split peas and vegetable broth to the pot and stir to combine.

• 5

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes until the peas are very tender.

• 6

  While the soup simmers, dice the tofu into small cubes and pan-sear in a non-stick skillet until golden and slightly crisp.

• 7

  Use an immersion blender to partially puree the soup for a creamy consistency while leaving some peas whole for texture.

• 8

  Stir in the nutritional yeast, lemon juice, sea salt, black pepper, and the browned tofu cubes before serving hot.