Split Pea + Smoky Tempeh Soup

Difficulty: Easy

Serves 4-6

I usually preface my soup posts with something like “hey, I don’t usually like soup but…” however I think it’s becoming apparent that I actually do quite dig some soups! This Split Pea + Smoky Tempeh Soup is the perf vegan take on a winter classic, quick and easy to get you through the colder months.

Ingredients

Smoky Tempeh

• 300 grams tempeh
• 2 tablespoons olive oil
• 1/3 cup soy sauce
• 1 tablespoon agave syrup
• 1 teaspoon liquid smoke
• 1 clove garlic, minced

Soup

• 3 cups green split peas
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 2 litres chicken-style or vegetable stock
• Salt and pepper to taste
• Coconut cream and thyme to serve

Method

1. Roughly chop the tempeh into chunks and pop into a small container with 1 tablespoon of olive oil, soy sauce, agave, liquid smoke and garlic. Add the lid, shake and set aside.
2. Rinse the split peas thoroughly and set aside before adding 1 tablespoon of olive oil to a stock pot.
3. On high heat, sauté the red onion and garlic before adding the peas and stock. Mix well.
4. Bring to the boil while stirring and then reduce to a simmer. Stir occasionally for the next hour until the soup is very thick and then add the salt and pepper to your liking.
5. Allow the soup to continue cooking while you prepare the Smoky Tempeh by first draining off the marinade.
6. Heat 1 tablespoon of olive oil in a frypan on high heat and then add the tempeh.
7. Cook on a high heat until the tempeh starts to get really dark and remove from the heat.
8. Mix 3/4 of the tempeh into the soup mix before serving out into bowls.
9. Add a drizzle of coconut cream, a few bits of Smoky Tempeh and some thyme.
10. Serve immediately.