Spicy Tempeh Kordial Soup
6 months ago
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Ingredients
- 200 g tempeh
- 4 cups vegetable broth
- 1 medium onions
- 2 medium carrots
- 1 medium zucchini
- 150 g mushrooms
- 3 cloves garlic
- 1 inch cube fresh ginger
- 2 tbsp tamari sauce
- 1 tsp turmeric powder
- 1 tsp chili paste
- 1/2 tsp black pepper
Accompaniment
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Description
Warm up with this delightful Spicy Tempeh Kordial Soup that’s bursting with flavors! This Indonesian-inspired vegetarian delight effort cleverly marries the heartiness of tempeh with bold spices and a variety of vegetables for a comforting hug in a bowl. Perfectly spiced, it’s hard to resist seconds!
Method
Preparation
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1
Cube the tempeh into bite-sized pieces and steam for 10 minutes to soften.
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2
Dice the onions and chop the carrots, zucchini, and mushrooms into uniform pieces.
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3
Peel and mince the garlic and ginger.
Cooking
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4
In a large pot, heat 2 cups of vegetable broth over medium heat to simmer at about 85°C.
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5
Add the steamed tempeh and sauté for 2 minutes until slightly colored.
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6
Stir in the garlic, ginger, and diced onions; cook until onions are translucent (approximately 5 minutes).
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7
Add the chopped carrots, zucchini, and mushrooms. Stir for 3-4 minutes until softened.
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8
Season with tamari, turmeric, and your preferred chili paste to taste, allowing the soup to reach a gentle simmer.
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9
Add 2 additional cups of vegetable broth, increase the heat and bring to a boil before reducing back to a gentle simmer.
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10
Let soup simmer for an additional 10-15 minutes allowing flavors to meld together.
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