Sweet potato soup with tempeh crumble
- crumble, Recipe, soup, soup time, sweet potatoes, tempeh, vegan, vegetarian
approx. 30 min.
Sweet potato soup with tempeh crumble
Number of portions
-
For the sweet potato soup:
- 0.5 Onion
- 0.5 Garlic clove
- 1.5 Sweet potatoes
- 0.25 Tin of coconut milk
- 200 ml vegetable stock
- 1 tablespoon lime juice
- 0.5 Tbsp peanut butter or fresh peanuts
- For the tempeh crumble:
- 0.5 Pck. tempeh nature
- 0.5 Handful of peanuts
- 0.5 dash of soy sauce
Description
The creamy sweet potato soup has a delicious tempeh crumble in tow!
Preparation
Dice the onion and garlic and fry in a large pan with a little oil until translucent.
Peel the sweet potatoes, cut into pieces and add to the pan. Pour in the coconut milk and vegetable stock and simmer for about 15 minutes until the sweet potatoes are soft.
Add the peanut butter and lime juice, puree to a creamy soup using a hand blender and season to taste.
To make the tempeh crumble, finely chop the tempeh using a square grater. Chop the peanuts and fry both together with oil in a pan until golden brown. Add a little soy sauce to give the crumble a strong flavor.
Top the soup with the crumble and enjoy!
