Tempeh Sauerkraut Soup

Tempeh is great in soups too - and this one is a fave!

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Tempeh Sauerkraut Soup

Inspired by Natasha Kravchuk: Tempeh Sauerkraut Soup

Ingredients

• 8 oz Tootie’s Tempeh, sliced like bacon
• Tempeh Marinade:
• 3 Tbsp soy sauce
• 1 Tbsp liquid smoke
• 1 Tbsp maple syrup
• 1 Tbsp olive oil
• 1 Tbsp nutritional yeast
• 1/4 tsp smoked paprika
• 1/8 tsp ground black pepper
• 1 tsp salt
• — — — — — — — — — — — — — —
• 1 Tbsp olive oil
• 1 stick celery, finely diced
• 1 medium onion, finely diced
• 2 medium carrots, thinly sliced
• 3 medium potatoes, chopped
• 1/4 cup quinoa, or your favorite grain - optional
• 2-3 cups sauerkraut, with all the liquid
• 8 cups vegetable stock
• 1 15 oz can white beans
• 1 bay leaf
• 1 Tbsp liquid smoke
• Salt, Pepper

Instructions

1. Place sliced tempeh in a ziploc bag and combine the marinade ingredients directly into the bag. Toss gently to coat and set aside to marinate while preparing the other ingredients.
2. Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add marinated tempeh and sauté until browned like bacon. Place in a small bowl and set aside.
3. To the pot add 1 tbsp water to deglaze the pot. Then add celery and onion. Sauté until aromatic. Add carrots, potatoes, quinoa (if using), and the broth. Bring to a boil then reduce heat and simmer for 15 min. Add sauerkraut and cooked tempeh bacon, white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender, about 10 min. Season soup to taste. Serve with fresh crusty bread.

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