4.333335
3 ratings

Yellow Split Pea Soup With Toasted Pecans

Tofu gives this soup a smooth and silky texture

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.

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
Servings8
Calories Per Serving311
Total Fat10g16%
Sugar6gN/A
Saturated1g4.9%
Protein16g31%
Carbs41g14%
Vitamin A284µg32%
Vitamin B60.2mg10.9%
Vitamin C13mg22%
Vitamin E1mg7%
Vitamin K10µg13%
Calcium62mg6%
Fiber15g59%
Folate (food)154µgN/A
Folate equivalent (total)154µg39%
Iron3mg17%
Magnesium56mg14%
Monounsaturated5gN/A
Niacin (B3)2mg11%
Phosphorus202mg29%
Polyunsaturated2gN/A
Potassium659mg19%
Riboflavin (B2)0.1mg7.6%
Sodium609mg25%
Thiamin (B1)0.5mg30.8%
Zinc2mg15%