Ten-Vegetable Tempeh Soup

TEN-VEGETABLE TEMPEH SOUP

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.

Ingredients

• 2 Tbsp 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 can (14.5 oz) diced tomatoes
• 4 c organic, low-sodium chicken or vegetable broth
• 1 medium sweet potato, diced
• 1 package tempeh (cubed)
• 1 c Swiss chard, chopped into ½-inch strips
• ½ tsp sea salt
• ¼ tsp freshly ground pepper
• 1 pinch red pepper flakes or cayenne
• 1 Tbsp dried thyme
• 2 cloves chopped garlic

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.

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