🍲“Sausage” and Kale Soup🥬
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“Sausage” and Kale Soup (4 servings)
INGREDIENTS
1 ⅓ tablespoons olive oil - I used water
10 ⅔ ounces tempeh crumbled into tiny pieces
2 ⅔ clove garlic, minced
⅓ yellow onion, chopped
2 carrot, peeled and diced
2 stalks celery, chopped small
⅔ (15-oz) can chickpeas
⅔ (15-oz) can crushed tomatoes
2 ⅔ tomato, chopped
6 ⅔ cups water
1 ⅓ tablespoons italian seasoning
1 ⅓ teaspoons salt, plus more to taste
1 ⅓ tablespoons smoked paprika
⅔ pinch black pepper
1 ⅓ cups kale, stemmed and chopped
⅔ fennel bulb, diced

METHOD

1. Cook The Tempeh
In a large soup pot, heat oil over medium heat and add tempeh and garlic. Cook for 5 minutes until garlic is very fragrant.

2. Add The Veggies
Add 1 tsp salt and smoked paprika and cook for 2 minutes then add onions and fennel and cook for 5 minutes stirring often to avoid sticking

Add celery and carrots and tomatoes, 1 tsp salt and pepper to your liking and cook for 5 minutes until tomatoes are releasing their juices.

3. Add The Rest Of The Ingredients
Add italian seasoning, water, chickpeas and canned tomatoes and bring to a boil.

4. Finish & Serve
Simmer for 20 minutes then add kale and nutritional yeast.

Serve with nutritional yeast and black pepper garnish.