Pea Soup with Tempeh
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Looking for a new vegan soup recipe? Try this delicious and wholesome pea soup to be served with fried tempeh on top.
14 November, 2018
ingredients
Tempeh
150 g (soya bean paste), sliced
Soy sauce
2 tbsp
Oil
5 tbsp
Onion
1, finely chopped
Carrots
2, thinly sliced
Leeks
1 medium-size, thinly sliced
Potatoes
200 g, peeled and diced
Vegetable stock
1 l
Peas
375 g
Salt
Pepper
freshly ground
Nutmeg
grated
Preparation
How to prepare a tasty pea soup with tempeh
- Marinate the tempeh slices in the soy sauce.
- Heat 3 tablespoons oil in a pan and cook the onion until transparent.
- Add the carrots, leek and potatoes and cook, stirring for 5 minutes.
- Pour in the stock, bring to a boil, add the peas and simmer for 20-30 minutes until the vegetables are tender.
- Season to taste with salt, pepper and nutmeg.
- Heat the remaining oil in a frying pan and cook the tempeh on both sides until brown.
- Ladle the pea soup into serving bowls and place the fried tempeh on top.
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