Yellow Split Pea Soup with Smoky Tempeh Bites

 
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Tempeh Ingredients

1-200g package of Tempea Tempeh (soy or chickpea lentil) 
Juice of one lemon 
2 tbsp tamari
2 tsp maple syrup
2 tsp olive or vegetable oil
1/2 teaspoon smoked paprika
Black pepper
A pinch of salt

Soup Ingredients

1 tbsp olive oil
1 large white or yellow onion chopped
3 carrots peeled and chopped
2 stalks celery chopped
4 cloves garlic roughly chopped
2 tsp dried thyme
1/2 tsp smoked paprika
1 tsp salt
1/4 teaspoon fresh ground pepper
2 1/4 cups green split peas, soaked for few hours (or overnight) and drained, if possible
Approximately 3/4 lb of peeled potatoes of your choosing, chopped into 1” chunks
8 cups vegetable broth
Juice of ½ a lemon to taste

Instructions

  1. Start by prepping the tempeh croutons. Whisk together all of the marinade ingredients in a medium glass Tupperware container. Slice tempeh into small crouton sized cubes and add to the container. Seal and shake gently so all the pieces are coated. Place in the fridge and let sit for 1-12 hours (overnight is ideal if you have time). When the cubes are ready to bake, preheat the oven to 350F. Remove the cubes from the marinade (discarding the marinade) and transfer them to a lined baking sheet. Bake for 20 minutes, or until crispy at the edges. 

  2. To prepare the soup, start by heating the olive oil in a large soup pot over medium heat. Add the onion, carrots, garlic and celery. Sauté for approximately 5-7 minutes, or until the onions are soft. Add the thyme, and paprika. Stir.

  3. Add the salt, pepper, split peas, potato, and 8 cups broth to the pot. Bring mixture to a boil, reduce heat to low, and cover. Simmer for 1 hour, or until the split peas are very tender. Stir the soup every now and then.

  4. Transfer the soup to a blender and puree until smooth and creamy. Transfer back to the pot when finished. Alternatively, you can use an immersion blender to puree. Taste the soup and adjust seasonings as needed. Lastly, stir in the lemon juice.

  5. To serve, divide the soup into bowls and top each bowl with a few tempeh croutons. Season with salt and pepper to taste.