Robust Tempeh Veggie Soup

Robust Tempeh Veggie Soup

This hearty tempeh vegetable stew is packed with a variety of vegetables and is perfect for a comforting dinner. The combination of flavors makes it a filling and nutritious meal.

Ingredients

• 2 medium potatoes
• 2 medium carrots
• 1 large onion
• enough to cover liters water
• 1 medium eggplant
• 1 cup broccoli
• 1 cup green beans
• 1 medium zucchini
• 200 grams tempeh
• 4 cups vegetable broth
• 1 can crushed tomatoes
• 1 can garbanzo beans
• 1 teaspoon rosemary
• 2 cloves garlic

Method

1. In a large pot, mix diced potatoes, cut carrots, and chopped onions with enough water to cover them by 2 inches. Bring to a rolling boil.
2. When boiling, cover the pot, reduce the heat, and let it simmer for 5 minutes.
3. Add cubed eggplant, broccoli florets, green beans, and sliced zucchini, and continue simmering for another 2 minutes.
4. Incorporate crumbled tempeh, vegetable broth, crushed tomatoes, and garbanzo beans into the pot. Season the mixture with rosemary and minced garlic.
5. Allow the soup to simmer for 8 to 10 minutes, or until all vegetables are soft and tender.
6. Ladle the soup into bowls and top with your favorite cheese before serving.