Vegan Broccoli Cheddar Soup with Crispy Tempeh Bits

Servings: 4 | 35 minutes | 350 kcal

This recipe was inspired on a chilly day when the warmth of soup seemed like the perfect meal to lift the spirits. The addition of crispy tempeh bits not only adds texture but also a delightful protein punch, making this dish a complete meal in itself.

Ingredients

500 grams broccoli florets
1 pieces carrot
1 pieces onion
4 cups vegetable broth
1/2 cups nutritional yeast
2 cups unsweetened almond milk
200 grams tempeh
2 tablespoons olive oil
2 cloves garlic
1 teaspoons turmeric
1 teaspoons smoked paprika
to taste pieces salt
to taste pieces pepper

Instructions

Chop the onion, carrot, and garlic finely.
In a large pot, heat olive oil over medium heat. Add onion, carrot, and garlic, sautéing until soft.
Add the broccoli florets and turmeric, stirring to combine.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
While the soup simmers, crumble the tempeh into small pieces.
In a separate pan, heat a tablespoon of olive oil. Add crumbled tempeh, smoked paprika, salt, and pepper. Sauté until the tempeh is crispy and golden.
Once the broccoli is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth.
Stir in the nutritional yeast and almond milk, returning the pot to low heat. Adjust seasoning as needed.
Serve the soup hot, topped with crispy tempeh bits.