Broccoli and Almond Soup
with Crispy Tempeh
Quick, easy, delicious, and light!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
Quick, easy, delicious, and light!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Soup :
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Rinse the broccoli, separate to florets and finely slice the stem. Peel and chop onion. Peel potatoes and cut to cubes.
2 Cook soup
Place all the veggies and potatoes into a pot. Add water, stock cubes and almonds. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes until the potatoes are soft.
3 Fry tempeh
Meanwhile, cut tempeh first to thin slices, then to small crumbs. Heat a pan over high heat, and add oil. Fry the minced tempeh for about 8 minutes until nicely browned and crispy. Season with salt and pepper.
4 Puree soup
Take the soup off the heat and add all the fresh herb leaves. Puree the soup with a mixer or in a blender, until smooth and airy. Season with salt and pepper to taste. Divide to bowls and top with pan-fried tempeh crumbs.
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