Tempeh, The Authentic Way | Tempeh History

Smokey Roasted Tomato & Garlic Soup

Serves 2

Takes 30 mins

  • 500g fresh tomatoes
  • 4 large garlic cloves
  • 1 large red onion
  • 400g vegetable stock
  • 1 tsp smoked paprika
  • Pinch of chilli flakes
  • Salt
  • Crispy tempeh croutons and chickpeas
  • 1/2 block Plant Power Tempeh cut into small crouton size pieces
  • 1 small tin chickpeas
  • 1/2 tsp Smoked paprika
  • 1/2 tsp cumin
  • Salt

  1. In a large roasting tray, add the chopped baby plum tomatoes, garlic cloves, and red onion along with a good drizzle of olive oil and salt
  2. Pop into a pre heated oven at 180c and cook until they are nicely softened.
  3. Remove from the oven and allow to cool
  4. Place the cooler tomatoes, garlic cloves (skins removed) and onion into a food processed and blend until smooth.
  5. Pour the mixture into a pan and begin to heat up adding the vegetables stock, smoked paprika and the pinch of chilli flakes. Adjust the salt to your liking and heat until nicely warmed up
  6. If you like your soup really thick, then adjust the vegetable stock amount
  7. Crispy tempeh croutons and chickpeas
  8. In a pan add some olive oil and once hot add the tempeh along with the paprika, cumin and salt. Cool the tempeh over a high heat until nice and crispy and then add in the drained chickpeas and coat with the spices and cook until they become crispy as well.
  9. Serve the soup topped with the tempeh and chickpeas with a little coriander and some bread

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