It seems that a long time ago this blog was all about soup and muffins. I think I kept up with the muffin recipes pretty well, but I neglected the soup recipes. I don’t know how this happened because soups are the perfect cold winter food! I was reminded of how awesome they are when we spent the last weekend at the Baltic Sea. Winter still ruled the coast, the wind was cold and there was lots of ice at the seashore. It was really beautiful to look at, but when we returned from our walk, all I wanted was a bowl of hot soup!
This is the pier at Timmendorfer Strand covered in ice:
A bottle at the icy beach:
Rocks buried under the ice:
Icicles and sand covered ice floes:
Crows enjoying the sun:
Today I am back home and the temperatures went from -10°C last week to + 10°C today. Right now spring seems to be around the corner. But I know these warm temperatures probably won’t last. So I finally made a warming soup.
Potato Basil Soup with Tempeh
For the soup:
1 tablespoon oil
150 g (1 1/2 cups) celeriac, finely cubed
1 medium onion, chopped
1 tablespoon chopped ginger
3 cloves garlic, minced
1 kg (2 lb 3 oz) waxy potatoes, peeled and cubed
1200 ml (5 cups) vegetable broth
1 tablespoon dried tarragon
120 g (1/2 cup) plain soy yoghurt
15 g (1/2 cup packed) fresh basil
salt, pepper, and lemon juice to taste
For the tempeh:
150 g tempeh, cubed
3 tablespoons soy sauce
2 tablespoons worcestershire sauce
60 ml (1/4 cup) water
1 teaspoon oil
Heat oil in a large pot. Add celeriac, onion, ginger, and garlic. Fry over medium heat until the onions are brown, about 15 minutes. Deglaze the pot with several tablespoons of water, if necessary.
Add potatoes, vegetable broth, and tarragon. Cook over medium heat until potatoes are soft, about 25 minutes.
Meanwhile prepare the tempeh. Combine soy sauce, worcestershire sauce, and water in a bowl. Add tempeh and mix well. Let sit for 20 minutes, stirring from time to time.
Drain tempeh and reserve the marinade. Heat 1 teaspoon of oil in a pan. Fry tempeh until crispy. Add 1 tablespoon of marinade if the tempeh sticks to the pan.
Remove soup from heat. Stir in yoghurt and basil. Purée the soup and add 3-4 tablespoons of tempeh marinade. Season with salt, pepper, and lemon juice. Pour into soup plates or bowls and add tempeh. Serve immediately.