Golden Soup with Tempeh Topper
If where you live is anything like where I live, it’s absolutely freezing outside. Which means, it’s soup season in our house. Warm purees, sourdough, the smells of soup simmering is my ideal winter evening. This golden soup is made with carrots and cauliflower and gently spiced with turmeric and miso paste. The kale and tempeh make the perfect topper for added texture and an option to make each bowl one’s own. My kids like to customize their soup based on their preferences, and this golden soup is a perfect base. You can also top with grated cheese, roasted potato croutons or dunk in some sourdough.
Golden Soup with Tempeh Topper
Ingredients
Serves 4
3 tablespoons EVOO
½ yellow onion, diced
4 cloves of garlic, thinly sliced
4 large carrots, peeled and cut into coins
1 head of cauliflower, cut to florets
1 tablespoon miso paste
1 teaspoon turmeric powder
4 cups vegetable stock
½ cup coconut milk
Juice of 1 lime
For the tempeh topper
1 tablespoon EVOO
1 package tempeh, torn into bite sized pieces
1 bunch of kale
2 tablespoon coconut aminos
1 teaspoon maple syrup
2 clove garlic, grated
A pinch of salt
Method
Head a large pot to medium heat. Once hot, add the olive oil and warm until it shimmers. Add the onion, garlic, a big pinch of salt and a couple grinds of pepper. Saute your aromatics for 3-4 minutes. You can lower the heat if it’s beginning to brown. Once the onions are soft, add cauliflower, carrots, miso and turmeric and cook for another 5 minutes. Once the vegetables are softening, add the broth and coconut milk and bring mixture to a boil. Reduce to a simmer, cover your pot and cook for 20-30 minutes. The vegetable should be very tender and ready to puree. While it cools slightly, make your tempeh topper.
Heat a pan to medium heat and add your oil. Once hot, add the tempeh pieces and saute for 1-2 minutes until they begin to brown. Add the kale, coconut aminos, maple syrup and grated garlic. The steam of the coconut aminos will wilt the kale. Satee everything together for 1 minute and remove from heat.
Puree your soup in a high speed blender. Add in lime and more salt and pepper to taste. Pour into bowls and top with the tempeh mixture. Enjoy!
