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Hearty Vegan Split Pea Soup with Smoky Tempeh Crumble - Vegan - Frenchynosh

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.
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Temps de préparation 15 minutes
Temps de cuisson 55 minutes
Temps total 1 minute
Type de plat Soup
Cuisine International
Portions 4 servings
Calories 320 kcal

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

Serving: 100gCalories: 320kcalCarbohydrates: 48gProtéines: 20gFat: 7gSucre: 9g
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