creamy Parsnip Soup w/ Tempeh Strips

Recipe for a creamy Parsnip Soup topped with smoky tempeh strips. It's the perfect comforting soup for cold and rainy days. So yummy and easy to make!

Course Soup

Cuisine Vegan

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 270kcal

Author Elephantastic Vegan

Ingredients

Ingredients for the soup

3 parsnips
1 teaspoon canola oil
2 1/2 cups water
1/3 cup coconut milk
1 splash soy sauce
1/2 teaspoon salt
1/2 inch piece of ginger

Ingredients for the topping

3/4 cup tempeh strips
1 teaspoon canola oil
1/4 teaspoon liquid smoke
1 pinch salt
1 pinch paprika powder
1 teaspoon chopped cilantro for the topping (optional)

US Customary - Metric

Instructions

Peel and cut the parsnips & ginger in small pieces.
In a large pot on medium high heat add one teaspoon of canola oil.
Add parsnips and ginger and stir occasionally for about 3 minutes.
Reduce the heat, add the water, salt and a splash of soy sauce. Cook for about 20 minutes.
Let it cool off a little before pouring it all in a blender. Take the center piece out of the lid, if possible. This should prevent it from exploding all over your kitchen. Blend until there aren't any big pieces anymore.
Add coconut milk. Blend again.
Put the mixture back in the pot. You can pour it through a strainer to make sure there are no bigger pieces left anymore.
Cut the tempeh in strips and pan-fry it with 1 teaspoon of canola oil, a pinch of salt and paprika powder and liquid smoke until crispy.
Re-heat soup and carefully place the tempeh strips on top so that they'll float. Top with cilantro if you like and enjoy!

Nutrition