Creamy Lemon Chickpea Soup with Tempeh
This creamy chickpea soup is the perfect balanced and filling meal! It is loaded with veggies, plant-based protein and flavor! This soup is made in one pot for easy clean up and is so simple to make! It is the perfect balance between tart, creamy and light and is so good you'll want to have it every single week!
Ingredients
- 1 Onion
- 3 stalks Celery
- 3 Carrots
- 7 cloves Garlic
- 2 tsp Poultry Seasoning
- 2 tsp Thyme
- 2 Bay Leaves
- 10 cups Veggie Broth or mix of broth & water
- 1 cup Brown Rice
- 1 can Chickpeas
- 1 300g Package of Tempeh
- ½ heaping cup Raw Cashews
- ½ cup Water
- Large Handful of Chopped Kale
- Juice of 1½-2 Lemons
- Pepper to Taste
Instructions
- First roughly chop the onion, celery and carrots then pan fry over medium heat for 5 minutes.
- Add in the garlic and seasonings and toast for one minute stirring continuously.
- Next, add in the vegetable broth (or mix of broth and water), and brown rice and bring to a simmer. Simmer until your rice is cooked completely, mine took around 35-40 minutes, although this time may vary depending on what rice you are using.
- Once the rice is cooked prepare the cashew cream. Add your cashews and water into a high speed blender and blend until completely smooth. If you do not have a high speed blender make sure to first soak your cashews in boiling water for 15 minutes to soften them.
- Chop your tempeh into cubes and add it into the soup along with the cashew cream, chickpeas, kale, pepper and lemon juice. Cook for 4-5 minutes until the kale has wilted.
- Enjoy on its own or with some toasted garlic bread!
Nutrition
Serving: 1serveCalories: 519kcalCarbohydrates: 72gProtein: 24gFat: 16.4gSaturated Fat: 2.5gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 5.8gSodium: 869mgPotassium: 846mgFiber: 14gSugar: 8.25gVitamin A: 7002IUVitamin C: 55.1mgCalcium: 184mgIron: 5mg
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