Spring is still soup season in Ontario. This recipe makes the most of local spring vegetables and contains tempeh for an extra protein punch. Tempeh is a traditional Indonesian food and vegan staple made from fermented soybeans. It’s a great source of plant-based protein, vitamins, and probiotics.
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Ten-Vegetable Tempeh Soup
Ingredients
2 T extra virgin olive oil
2 c chopped green cabbage (quartered)
1 c cauliflower florets (1-inch pieces)
1 medium leek (sliced. Use 1 inch of the white and light green part.)
1 small onion (chopped)
2 medium carrots (chopped)
2 medium celery stalks (chopped)
1 cn diced tomatoes (14.5 oz)
4 c organic, low-sodium chicken or vegetable broth
1 medium sweet potato (diced)
1 pk tempeh (cubed)
1 c Swiss chard (chopped into 1/2 inch strips)
1⁄2 t sea salt
1⁄4 t freshly ground pepper
1 pn red pepper flakes (or cayenne)
1 T dried thyme
2 clv chopped garlic
Instructions
- Using a large Dutch oven or heavy soup pot with a tight-fitting cover, heat oil over medium heat and add garlic and onion. Cook for 5 minutes, stirring frequently until slightly brown.
- Add spices, cabbage, sweet potato, leek, carrot, and celery. Stirring occasionally, cook vegetables until cabbage is limp (5–10 minutes). Cover, reduce heat to low, and cook for 10 minutes.
- Add tomatoes (with the liquid), tempeh, cauliflower, broth, and thyme. Increase heat to medium-high until the liquid boils.
- Cover, reduce heat, and simmer the soup for 10–20 minutes until the sweet potatoes are fork-tender. Add Swiss chard at the end and let sit for 15 minutes before serving.
Yield
