Portuguese White Bean & Kale Soup with Crispy Tempeh Croutons

Name: Portuguese White Bean & Kale Soup with Crispy Tempeh Croutons
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 1 servings
Ingredients: 100 g tempeh; 0.75 cup canned white beans (cannellini); 1.5 cups fresh kale; 1.5 cups vegetable broth; 0.5 cup diced tomatoes (canned); 4 clove garlic cloves; 0.5 medium yellow onion; 2 tbsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.125 tsp black pepper; 0.25 tsp dried thyme; 1 tbsp lemon juice; 1 slice whole grain bread

Prep 12 min · Cook 25 min · Serves 1 · medium

Vegan

A rustic, warming Portuguese-inspired soup featuring creamy white beans, tender kale, and roasted garlic, topped with golden pan-fried tempeh cubes for plant-based protein and textural contrast. Served with crusty whole grain bread.

Ingredients

100 g tempeh
0.75 cup canned white beans (cannellini)
1.5 cups fresh kale
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.

Cook it tonight

Save this recipe, add every ingredient to your grocery list in one tap, and let the AI Chef plan the rest of your week. That's the Mindful Meal Plans app.

Get the app