Tempeh Soup with Noodles and Carrot

Ingredients

• Tempeh3/4 cup (120 g)
• Pasta1/2 cup (80 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Spinach2 leaf (20 g)
• Vegetable Broth1 cup (240 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pot with some oil.

2. 2

   Step 2

   In the meantime, cut the vegetables (onion, carrot and spinach). Cut the tempeh into pieces.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, put the onion with the carrot and a pinch of salt.

4. 4

   Step 4

   Stir-fry for 3-5 minutes over medium heat or until the onion gets translucent.

5. 5

   Step 5

   Add the tempeh and cook for 5 minutes while stirring from time to time until browned.

6. 6

   Step 6

   After that time, add the pasta and the vegetable broth. Increase the heat a bit until it boils.

7. 7

   Step 7

   Then lower back to medium until the pasta is cooked as desired, about 8-10 minutes. Add the spinach and mix well.

8. 8

   Step 8

   Once all set, serve the soup in a deep bowl.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tempeh Soup with Noodles and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.