Carrot Tomato Garden Veggie Tempeh Soup
- 1 package (8 oz each) Lightlife® Organic Garden Veggie Tempeh®
- 4 Tbsp. extra virgin olive oil, divided
- 1 large yellow onion, diced
- 1/2 tsp. salt
- 2 pounds carrot, peeled and cut into 1/2-inch rounds
- 4 1/2 cups vegetable broth
- 1/4 cup tomato paste
- 1 tsp. lemon juice
- 1 Tbsp. fresh dill, chopped
In a large pot, heat 2 tablespoons oil over medium heat. Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft. Add carrots, cover and reduce heat to low. Cook, stirring frequently, about 5 minutes.
Add broth and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes. In a blender, puree soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds.
In a skillet, heat remaining 2 tablespoons oil over medium high heat. Add the tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds. Ladle soup into six bowls and top each bowl evenly with tempeh.
Cook’s Tips: Serve with Smart Bacon® Grilled Cheese Sandwiches.
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