Tempeh Tortilla Soup
Servings
4
Servings
4
Ingredients
  • 1 Tbsp avocado oil or grapeseed oil
  • 1 small white onionchopped
  • 1/2tsp salt
  • 8oz package tempehcut into 1 inch cubes
  • 2inch medium sweet potatoescut into 1pieces
  • 1 large red bell pepper or poblano pepperchopped
  • 3 garlic clovespeeled and minced
  • 2 jalapeno peppersseeded and finely chopped
  • 2 Tbsp tomato paste
  • 1tsp dried oregano
  • 3/4tsp ground cumin
  • 8oz can diced tomatoes
  • 4cups low-sodium vegetable broth
  • 8oz can pinto beansdrained and rinsed
  • 1cup frozen or canned corn kernels
  • Juice of 1/2 lime
  • 1 avocadocubed
  • 2cups crumbled baked tortilla chips
  • 1/2cup cilantro
Instructions
  1. In large saucepan, heat oil over medium heat. Add onion and salt; heat, stirring occasionally, until onion has softened and beginning to brown, about 5 minutes. Add tempeh pieces to pan and heat 3 minutes, stirring occasionally. Place sweet potato, red or poblano pepper, garlic, and jalapeno in pan; heat 2 minutes. Stir in tomato paste, oregano, and cumin to pan; heat 1 minute. Place canned tomatoes, broth, and pinto beans in pan. Bring to boil, then reduce heat to medium-low and simmer, covered, for 20 minutes, until potato is tender. Stir in corn and lime juice; heat 1 minute.
  2. Serve soup garnished with avocado, tortilla chips, and cilantro.