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.

Ready in
1 h 45 m
8
Servings
311
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
10g
16%
Sugar
6g
N/A
Saturated Fat
1g
4.9%
Protein
16g
31%
Carbs
41g
14%
Vitamin A
284µg
32%
Vitamin B6
0.2mg
10.9%
Vitamin C
13mg
22%
Vitamin E
1mg
7%
Vitamin K
10µg
13%
Calcium
62mg
6%
Fiber
15g
59%
Folate (food)
154µg
N/A
Folate equivalent (total)
154µg
39%
Iron
3mg
17%
Magnesium
56mg
14%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
11%
Phosphorus
202mg
29%
Polyunsaturated
2g
N/A
Potassium
659mg
19%
Riboflavin (B2)
0.1mg
7.6%
Sodium
609mg
25%
Thiamin (B1)
0.5mg
30.8%
Zinc
2mg
15%

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