Vegan Split Pea Soup with Smoked Tempeh - Vegan
This Vegan Split Pea Soup with Smoky Tempeh Crumble brings a comforting, hearty dish to your table that's perfect for those chilly days. The soup combines the earthiness of split peas with the smoky, crispy bits of tempeh, creating a delightful texture and taste that will warm your soul. The addition of fresh parsley not only adds a burst of color but a freshness that perfectly complements the depth of flavors.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay bay leaf
- 2 cups dried split peas, rinsed
- 6 cups vegetable broth
- 8 ounces ounces smoked tempeh, crumbled
- Salt and and pepper to taste
- Fresh parsley, parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 7-8 minutes until the vegetables are soft.
- Stir in the dried thyme, smoked paprika, and bay leaf.
- Add the rinsed split peas and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and let the soup simmer for about 45-50 minutes, or until the split peas are tender and the soup has thickened.
- In a separate pan, cook the crumbled smoked tempeh over medium heat until crispy, about 5-7 minutes.
- Remove the bay leaf from the soup. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy smoked tempeh and fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 48g | Protéines: 20g | Fat: 7g | Sucre: 9g
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