Yellow Split Pea Soup With Toasted Pecans

Name: Yellow Split Pea Soup With Toasted Pecans
Ingredients: 1 package silken tofu, such as nasoya organic silken tofu, drained; 1/2 cup shallots, chopped; 1 tablespoon fresh ginger, chopped; 2 tablespoon olive oil; 8 cup water; 3 cup butternut squash, peeled, seeded, and cubed; 2 cup dried yellow split peas; 2 teaspoon thyme; 2 teaspoon salt; 1 teaspoon ground mustard; 1/2 teaspoon pepper; 1/2 cup chopped pecans, toasted

The Daily Meal Contributors|Nov. 30, 2016 2:24 pm EST

4.3 (3 ratings)

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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.

Servings

8

Ingredients

1 package silken tofu, such as nasoya organic silken tofu, drained
1/2 cup shallots, chopped
1 tablespoon fresh ginger, chopped
2 tablespoon olive oil
8 cup water
3 cup butternut squash, peeled, seeded, and cubed
2 cup dried yellow split peas
2 teaspoon thyme
2 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Directions

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.