Tempeh Tomato Vegetable Soup Recipe

Recipe By Slurrp

This tempeh tomato vegetable soup is a hearty and nutritious dish that is perfect for a comforting meal. Made with tempeh, tomatoes, and a variety of vegetables, this soup is packed with protein, vitamins, and minerals. The tempeh adds a delicious nutty flavor and a meaty texture to the soup. It is easy to make and can be enjoyed as a main course or as a side dish. Serve it hot with some crusty bread for a satisfying and wholesome meal.

4.9
28 Rating -
Rate
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Tempeh Tomato Vegetable Soup
plan
Bookmark

ingredients serve

Ingredients for Tempeh Tomato Vegetable Soup Recipe

  • 0.17 tablespoon Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 Carrots, Diced
  • 1.33 ounce Tempeh, Crumbled
  • 0.17 can Diced Tomatoes
  • 0.67 cup Vegetable Broth
  • 0.17 teaspoon Dried Thyme
  • 0.17 teaspoon Dried Oregano
  • 0.17 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • 0.33 cup Chopped Vegetables

Directions: Tempeh Tomato Vegetable Soup Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pot over medium heat. Add onions, garlic, and carrots and sauté until onions are translucent.
  • STEP 2.Add tempeh and cook for a few minutes until it starts to brown.
  • STEP 3.Add tomatoes, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 4.Add the remaining vegetables and cook for another 10 minutes until they are tender.
  • STEP 5.Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

  • You can customize the vegetables in this soup based on your preference. Feel free to add or substitute with your favorite vegetables.
  • For added flavor, you can sprinkle some grated Parmesan cheese or fresh herbs on top before serving.
  • This soup can be stored in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Storage and Serving

  • Store the soup in an airtight container in the refrigerator.
  • To serve, reheat the soup on the stovetop or in the microwave until heated through.
  • Serve the soup hot with some crusty bread or a side salad for a complete meal.
Nutrition
value
316
calories per serving
16 g Fat27 g Protein12 g Carbs9 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    27g
  • Carbs
    12g
  • Fiber
    9g

MacroNutrients

  • Carbs
    12g
  • Protein
    27g
  • Fiber
    9g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    116mg
  • Iron
    2mg
  • Vitamin A
    4335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    201mg
  • Selenium
    23mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp