Reviewed: May 4, 2012

Absolutely delicious! I tend to read recipes to get a general idea of what I need, then work on a whim with few measurements and whatever substitutions intrigue me. I used frozen green peas instead of dry split peas just cuz I like them better, and I used purple potatoes instead of red because I had just read an article about them before finding this recipe. :) They added a very nice pop of color, as did the carrots. I wish I had a yellow vegetable to throw in and then it would have been visually perfect! haha I also did half spinach, half kale in the tofu mixture for an even greater variety of nutrients, and I pureed some of the peas with the tofu. Definitely gonna make this again - probably right after I run out of this batch!

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Reviewer:

ToriL90

Reviewed: Apr. 12, 2012

Trying to add a healthy option for soups. Was disappointed but I will try again. Good flavor.

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Kathy

Reviewed: Jan. 4, 2012

Really delicious and so healthy! I'm loving this for lunch at work and feeling great about the amount of sodium compared with most soups. You can add a little smoked paprika or hot sauce if you want to "kick it up" a little bit more, too. Who knew that tofu and spinach blended is so good! Thanks!

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Reviewer:

KIMMYKUP

Reviewed: Apr. 12, 2011

All I had was lentils to work with so used those. I had to cut back on the cooking time, maybe 45 minutes tops. I have never made a more delicious lentil soup. My kids had seconds after having it for lunch and dinner on the same day! Even lentil soup with ham or other meats havent come close to how good this is. BTW it is better the next day or even after about 10 hours or so. Try it!

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Reviewer:

spatula flipper

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Feb. 12, 2011

I made this the first time when I thought I had split peas in the pantry, but they were actually lentils. I went ahead and used them and added a large can of crushed tomatoes and oregano. It was delicious! I later made it with split peas, but I think I like the lentils better.

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Reviewer:

Jelaine

Reviewed: Nov. 5, 2010

Gotta give this one 5 stars. I made a big batch and I find myself looking forward to eating it. It's wonderfully hearty, warm and nourishing.

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Reviewer:

crazydoglady

Cooking Level: Intermediate

Reviewed: Jun. 14, 2010

When I think of pea soup I think of swampy coloured grey mush that has been boiled to oblivion. This soup is completely opposite to that. It's a lovely colour of green, so it somehow transforms pea soup from a cold winter soup, to a light spring soup. I love how fresh it tastes. I can't taste to tofu or soy in the least. I know that this defeats the purpose of a vegan soup, but I garnished it with a little bit of goat cheese and it was delightful.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 8, 2010

I didn't have split peas, so I used lentils. I also used firm tofu instead of soft, and didn't have basil but added chili powder. It was delicious! Works really well with lentils, too.

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Reviewer:

awyman

Reviewed: Mar. 31, 2010

I used half the tofu and added a whole avocado, extra spinach, and a handful of alfalfa sprouts (why not?) to the blender mixture. I think it toned down the crazy color. It was super yummy and healthy.

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Charla Brown

Cooking Level: Intermediate

Living In: Midway, Utah, USA

Reviewed: Mar. 18, 2010

I used firm tofu and frozen chopped spinach because I had it on hand. I also added a cup of frozen corn. I used a stick blender to mix up the tofu and spinach right in the soup. What a nice change from traditional pea soup. Can't beat the added protein from the tofu.

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