Creamy Vegan Cauliflower Soup with Tempeh
This creamy vegan cauliflower soup is made with cauliflower, filled with tempeh and topped with crispy kale chips.
Servings: 6
Calories: 131kcal
Ingredients
- 1 cup onion diced (½ yellow onion)
- 4 garlic cloves minced
- ½ cup celery chopped
- 2 tablespoon olive oil
- 32 oz. vegetable broth
- 1 ½ cups almond milk*
- 2 heads of cauliflower chopped with leaves removed
- Salt and pepper to taste
- 4-8 strips flavored tempeh cooked
- 2 cups kale stems removed
Instructions
- Preheat oven to 400°.
- Heat olive oil in a large skillet or saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Then, add garlic and celery and cook for an extra 2 minutes.
- Add broth, milk and cauliflower, cover skillet and reduce heat to a simmer. Simmer for 15 minutes or until cauliflower is soft.
- Meanwhile, place kale on a baking sheet, drizzle with a bit of olive oil and cook for 5 minutes or until kale is crispy but not burnt. It cooks quickly, so be sure to check every few minutes. One cooked, place kale aside.
- At this point, you're also going to want to cook the tempeh if you haven't already. I cook mine in a skillet with a bit of olive oil.
- Once soup is done, place HALF of the soup in a blender and pulse until smooth. Pour mixture back into the skillet and stir in the cooked tempeh.
- Pour soup into bowls and top with kale chips. Season with extra salt and pepper if desired.
- Enjoy!
Notes
*or dairy free milk of choice
*I like to use the "bacon" flavored tempeh
Nutrition
Calories: 131kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 760mg | Potassium: 744mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2591IU | Vitamin C: 122mg | Calcium: 160mg | Iron: 1mg