Split Pea Quinoa Soup
Ingredients
- 2 tablespoons olive oil ⓘ
- 2 cups diced extra-firm tofu ⓘ
- 2 carrots, diced ⓘ
- 1 stalk celery, diced ⓘ
- 1/3 cup chopped broccoli florets
- 1/4 head red cabbage, chopped
- 3 cloves garlic, minced, or more to taste ⓘ
- 2 tablespoons dried parsley ⓘ
- 2 tablespoons dried savory ⓘ
- 1 tablespoon dried rosemary ⓘ
- 2 (32 fluid ounce) containers chicken stock ⓘ
- 1 pound dried split peas ⓘ
- 2 cups fresh spinach ⓘ
- 1 cup red quinoa
- 1 ancho chile pepper (dried poblano pepper) ⓘ
- 1 dried cayenne pepper ⓘ
- 1 bay leaf ⓘ
- water, or as needed ⓘ
Instructions
- Heat oil in a large pot over medium heat. Add tofu; cook and stir until browned, about 5 minutes. Stir in carrots, celery, and broccoli; cook until starting to soften, about 5 minutes. Add cabbage, garlic, parsley, savory, and rosemary; cook until fragrant, 2 to 3 minutes.
- Pour chicken stock into the pot. Add split peas, spinach, quinoa, whole ancho chile pepper, whole cayenne pepper, and bay leaf. Bring to a boil; reduce heat and simmer, stirring occasionally, until split peas soften and break down, about 1 hour. Add water if soup appears too thick.
- Season soup with salt and pepper. Discard ancho chile pepper, cayenne pepper, and bay leaf before serving.
Nutrition & Diet Analysis (per serving)
715
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).