Yellow Split Pea Soup With Toasted Pecans

Tofu gives this soup a smooth and silky texture
Yellow Split Pea Soup With Toasted Pecans

Nasoya

Recipe Courtesy of Nasoya 

Made with Nasoya Silken Tofu, this recipe for split pea soup is creamy without the dairy, making for a hearty and healthy lunch or dinner.

8
Servings
470
Calories Per Serving
Deliver Ingredients

Notes

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.

Ingredients

For the Soup

  • 1 Package silken tofu, such as Nasoya Organic Silken Tofu, drained
  • 1/2 Cup shallots, chopped
  • 1 Tablespoon fresh ginger, chopped
  • 2 Tablespoons olive oil
  • 8 Cups water
  • 3 Cups butternut squash, peeled, seeded, and cubed
  • 2 Cups dried yellow split peas
  • 2 Teaspoons thyme
  • 2 Teaspoons salt
  • 1 Teaspoon ground mustard
  • 1/2 Teaspoon pepper
  • 1/2 Cup chopped pecans, toasted

Directions

For the Soup

In 5-quart Dutch oven or stock pot, cook and stir shallots and ginger in oil 3 minutes or until softened.

Stir in water, squash, peas and thyme. Heat to boiling. Reduce heat; simmer covered 1 hour or until squash and peas are tender.

Stir in tofu, salt, mustard, and pepper. Remove from heat.

Puree in batches in food processor or blender, until smooth. Reheat if necessary. Ladle into bowls; top with pecans and chopped thyme.

 

Nutritional Facts

Total Fat
8g
11%
Sugar
20g
22%
Saturated Fat
4g
17%
Cholesterol
6mg
2%
Carbohydrate, by difference
89g
68%
Protein
13g
28%
Vitamin A, RAE
288µg
41%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
232mg
23%
Choline, total
20mg
5%
Fiber, total dietary
16g
64%
Folate, total
114µg
29%
Iron, Fe
16mg
89%
Magnesium, Mg
119mg
37%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
341mg
49%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
284mg
19%
Thiamin
1mg
91%
Water
245g
9%
Zinc, Zn
5mg
63%