Ten-Vegetable Tempeh Soup

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped green cabbage (quartered)
  • 1 cup 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 can diced tomatoes (14.5 oz)
  • 4 cups organic, low-sodium chicken or vegetable broth
  • 1 medium sweet potato (diced)
  • 1 package tempeh (cubed)
  • 1 cup Swiss chard (chopped into 1/2 inch strips)
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground pepper
  • 1 pinch red pepper flakes (or cayenne)
  • 1 tablespoon dried thyme
  • 2 cloves chopped garlic

Yield:



Instructions:

  1. 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.
  2. 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.
  3. Add tomatoes (with the liquid), tempeh, cauliflower, broth, and thyme. Increase heat to medium-high until the liquid boils.
  4. 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.

Notes:

Cooking time:

Preparation time: