Looking for a simple and delicious healthy dinner that comes together in a pot? See this easy Tempeh vegetable soup! (See one Omnivore version with Turkish and rice here,
All nutritious buildings in this food are construction that your body needs: Tempeh for your source ProteinAnd Carbs, Olive oil for your health Fat And for a lot of veggies for Fiber And phytonutrients!
Filament Our intestine is essential for health – it helps to slow down the release of sugar in the blood, which gives you more stable energy, supports your healthy intestine bacteria and immune system, and supports an optimal digestive flow Is.
A healthy and diverse intestine microbiom helps support the balance of our hormones, a strong immune system and affects how efficiently we absorb nutrients in food. ,See this podcast Where I really dive on how health affects your whole body and affects our hormone balance!)
I think how easy this recipe is and how versatile soup is normally – it is easy to add your favorite vegies and to replace what you have found in hand!
Yield: 4 servings
you will need: Cutting boards and knives, spoon and cup measuring, small bowls, big utensils, cooking spoon
key: T = spoon; tsp = spoon 
Material
- 2 T Extra-Warin Olive Oil
- 1.5 teaspoon ground coriander
- 2 celery stalks, half length, then ½-inch thick chopped
- 1 big carrot, peeling and cut in ½-inch cubes
- 1 large shallot, finely chopped
- Salt and pepper
- 4-5 garlic cloves, roughly chopped
- 24 Ouns Tempeh, Kharbal
- 1 t fresh rosemary (or 1 teaspoon dried)
- 1 t fresh thyme leaves (or 1 teaspoon dried parsley
- 8 cups of vegetable stock, as well as more as required
Instruction:
- In a large pot, heat 1 tbsp of oil on medium-high. Add the weather generously with celery, carrots, shallot, salt and pepper and cook the vegetables until they become slightly soft.
- Add garlic, cruel temperature, henna, coriander and thyme and cook, repeated stirring, until the temperature is cooked through the temperature, about 2 minutes.
- Add the stock (6 cups for a stulaic soup or 7-8 cups for a broth soup) and to a boil on high.
- Cover and reduce the heat to boil for 15-20 minutes, then the weather to taste with salt and pepper.
nutrition Facts
I hope you enjoy this recipe! If you make it and how it comes out, then tell me in the comments given below.
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