Looking for a simple and delicious healthy dinner that comes together in one pot? Check out this easy Tempeh Vegetable Soup! (Check out an omnivore version with turkey and rice right here!)
This meal has all the nutrient building blocks your body needs: tempeh for your source of protein, and carbs, olive oil for your healthy fats and plenty of veggies for fiber and phytonutrients!
Fiber is essential to our gut health – it helps slow the release of sugar into the blood, which gives you more steady energy, supports your healthy gut bacteria and immune system, and supports an optimal digestive flow.
A healthy and diverse gut microbiome helps support the balance of our hormones, a robust immune system and impacts how efficiently we absorb the nutrients in the food we eat. (Check out this podcast where I really dive into how gut health affects your entire body and influences our hormone balance!)
I love how easy this recipe is and how versatile soups are in general – it’s easy to add your favorite veggies and make substitutions with what you’ve got on hand!
Easy Tempeh Vegetable Soup
Yield: 4 servings
You will need: Cutting board and knife, measuring spoons and cups, small bowl, large pot, cooking spoon
Key: T = Tablespoon; tsp = teaspoon 
Ingredients
- 2 T extra-virgin olive oil
- 1.5 tsp ground coriander
- 2 celery stalks, halved lengthwise, then sliced ½-inch thick
- 1 large carrot, peeled and cut into ½-inch cubes
- 1 large shallot, finely chopped
- Salt and black pepper
- 4-5 garlic cloves, roughly chopped
- 24 oz tempeh, crumbled
- 1 T fresh rosemary (or 1 tsp dried)
- 1 T fresh thyme leaves (or 1 tsp dried thyme leaves)
- 8 cups vegetable stock, plus more as needed
Directions:
- In a large pot, heat 1 tablespoon oil over medium-high. Add the celery, carrot, shallot, season generously with salt and pepper and cook until vegetables are slightly softened.
- Add the garlic, crumbled tempeh, rosemary, coriander and thyme and cook, stirring frequently, until tempeh is cooked through, about 2 minutes.
- Add the stock (6 cups for a stewlike soup or up to 7-8 cups for a brothy soup) and bring to a boil over high.
- Cover and reduce heat to simmer for 15-20 mins, then season to taste with salt and pepper.
Nutrition Facts
I hope you enjoy this recipe! Let me know in the comments below if you make it and how it turns out.
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