Vegan Sausage and Kale Soup with Tempeh

🧂 Ingredients

• 2 tbsp olive oil
• 1 block tempeh

  crumbled into tiny pieces
• 4 garlic cloves

  minced
• ½ onion

  chopped
• 3 carrots

  peeled and diced
• 3 celery stalks

  chopped small
• 1 fennel bulb

  diced
• 15 oz chickpeas

  canned
• 15 oz crushed tomatoes

  canned
• 4 fresh tomatoes

  chopped
• 10 cups water
• 2 tbsp Italian seasoning
• 2 tsp salt

  plus more to taste
• 2 tablespoons smoked paprika
• 2 tbsp nutritional yeast
• Black pepper

  to taste
• 1 bunch kale

  stemmed and chopped

Instructions

• 1 In a large soup pot, heat oil over medium heat and add tempeh and garlic. Cook
  for 5 minutes until garlic is very fragrant.
• 2 Add 1 tsp salt and smoked paprika and cook for 2 minutes then add onions and
  fennel and cook for 5 minutes stirring often to avoid sticking
• 3 Add celery and carrots and tomatoes, 1 tsp salt and pepper to your liking and
  cook for 5 minutes until tomatoes are releasing their juices.
• 4 Add Italian seasoning, water, chickpeas and canned tomatoes and bring to a boil.
• 5 Simmer for 20 minutes then add kale and nutritional yeast.
• 6 Serve with nutritional yeast and black pepper garnish.
• 7 Always let soup cool to room temp before covering and storing in the fridge.
  Soup is good for 5 days for best quality or frozen for up to 3 months.

Nutrition Info