Tuesday, November 26, 2013

Tasty Tuesday - Tempeh Vegetable Soup

I don't know what the weather is like where you live, but it certainly got cold here fast. Last week I was still running in shorts. By the weekend, it was all about the layers. On top of it being cold, we had gray skies and rain/freezing rain/sleet to contend with. Not exactly an ideal way to kick of the week.

That kind of weather absolutely screams, no it demands soup for dinner. I had several veggies on hand that needed to be used up pretty quickly. So I came up with a Tempeh Vegetable Soup.

The great thing is that it's souper (teehee) simple to put together, and you can use up any veggies you have on hand. I also like that it's high in protein thanks to the tempeh. Of course, you could use beans, tofu, TVP or meat if you're not vegetarian or vegan.

Tempeh Vegetable Soup
Ingredients:
1/2 yellow onion, diced
2 tbsp minced garlice
3-4 carrots (depending on size), diced
1 cup no salt vegetable broth
4 cups water
1 not-beef bouillon cube
1 can no salt added diced tomatoes
1 package tempeh, crumbled
1/2 head of cauliflower, bite sized pieces
Broccoli florets (depending on how much you love broccoli)
Frozen green peas (depending on how much you like peas)
To taste: salt, parsley, cumin, chili powder, black pepper

Directions:
In a large soup pot, saute onions, carrots and garlic in small amount of olive oil. Add in the tempeh, tomatoes, water, broth, bouillon cube, and spices. Allow to simmer for approximately 15-20 minutes as carrots begin to slightly soften.

Add in the cauliflower and allow to continue to simmer. Add in broccoli last and allow to simmer until the broccoli has cooked. Add in the peas and remove the soup from the heat. This will help ensure the peas will thaw out without becoming brown and mushy.



When the weather is cold and dreary, what's your go-to meal?