Crispy Tempeh & White Bean Soup with Charred Kale and Farro

Ingredients

• 100 g tempeh, cut into 1-inch cubes
• 3/4 cup canned white beans, drained and rinsed
• 2 cups vegetable broth, low-sodium
• 1/2 cup diced tomatoes, canned, no sugar added
• 3/4 cup carrots, diced small
• 1/2 cup celery, diced small
• 1 1/2 cups fresh kale, chopped, stems removed
• 1/2 cup cooked farro, prepared separately or use pre-cooked
• 2 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon lemon juice, fresh
• 2 tablespoons sunflower seeds, for garnish

Instructions

1. 1

   Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add tempeh cubes and pan-fry for 6-8 minutes, stirring occasionally, until golden and crispy. Season with smoked paprika, salt, and pepper. Remove and set aside.

2. 2

   In the same pot, add 1 tablespoon olive oil and sauté garlic, carrots, and celery for 5-6 minutes until softened and lightly caramelized.