Creamy Broccoli Soup with Crispy Tempeh

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  • 1 tbsp coconut oil
  • 8 oz tempeh (we love Lightlife brand), chopped ½ inch cubes
  • ¼ cup pumpkin seeds (pepitas)
  • 14 oz full-fat coconut milk
  • 3 cloves garlic chopped
  • 1 yellow onion chopped
  • 1 jalapeno seeded and chopped
  • 2 tbsp cumin
  • 2 tsp sea salt
  • 5 cups water
  • 3 heads broccoli stems removed and cut into small florets
  • 3 handfuls spinach
  • 1 bunch green onions sliced thin
  • Add coconut oil to a medium skillet over medium-high heat. Once heated through, add the tempeh and stir well to coat in oil. Cook until tempeh is lightly browned all over. Add the pepitas and cook for 2 additional minutes, stirring frequently. Turn off heat and set aside.
  • Place a large pan over medium-high heat and scoop a large spoonful of the coconut cream (from the top of the can) into the pan. Once hot, add in the garlic, onion, jalapeno, cumin and salt.
  • Sauté for 5 minutes or until the onions soften. Add the remaining coconut milk (scrape out all the good stuff!) and water and bring to a simmer.
  • Add in the broccoli and spinach and cook for another 5 minutes. Remove the soup from the heat and puree with an immersion blender (or if you don’t have one do in batches in a regular blender or food processor).
  • If the soup is too thick, add additional water. Add salt to taste.
  • Serve sprinkled with tempeh, pepitas, and green onions.