Crispy Tempeh & White Bean Soup with Charred Kale and Farro

Name: Crispy Tempeh & White Bean Soup with Charred Kale and Farro
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 100 g tempeh; 0.75 cup canned white beans; 2 cups vegetable broth; 0.5 cup diced tomatoes; 0.75 cup carrots; 0.5 cup celery; 1.5 cups fresh kale; 0.5 cup cooked farro; 2 cloves garlic; 3 tablespoons olive oil; 0.5 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.25 teaspoon sea salt; 0.125 teaspoon black pepper; 1 tablespoon lemon juice; 2 tablespoons sunflower seeds

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A Portuguese-inspired creamy white bean and vegetable soup enriched with pan-seared tempeh croutons, served with nutty farro and vibrant charred kale. Warming, protein-rich, and deeply satisfying.

Ingredients

100 g tempeh
0.75 cup canned white beans
2 cups vegetable broth
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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