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Pepper Almond Soup with Spicy Tempeh

Pepper Almond Soup with Spicy Tempeh

Rezept drucken Pin Recipe

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  • For the toasted spice blend
  • 1 tablespoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 10 cloves
  • 10 black peppercorns
  • 5 black cardamom pods crushed
  • 5 allspice berries
  • 1 star anise
  • For the tempeh
  • 200 g or an 8 oz package tempeh
  • 120 ml 1/2 cup water
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 red chili pepper seeds removed and sliced (or 1/2 to 1 teaspoon cayenne pepper)
  • 2 cm fresh ginger minced
  • 4 cloves garlic minced
  • 1 tablespoon ground toasted spice blend (see above)
  • 1 teaspoon salt
  • 1 - 2 teaspoons agave syrup or sugar
  • For the soup
  • 50 g 1/3 cup whole almonds
  • 1 tablespoon oil
  • 85 g 1 cup leeks, finely sliced
  • 1 small onion sliced into rings
  • 4 cloves garlic minced
  • 4 red bell peppers cut into stripes
  • 2 teaspoons ground toasted spice blend (see above)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sweet paprika
  • 1 star anise
  • 1 tablespoon tomato paste
  • 720 ml 3 cups vegetable broth
  • salt to taste
  • 1 tablespoon white wine vinegar

Anleitungen
 

  • To make the spice blend, heat a cast iron pan and add spices.
  • Toast until fragrant, for about 1 - 2 minutes. Set aside to cool.
  • Once the spices have cooled completely, grind them into a powder using a coffee grinder.
  • To make the tempeh, preheat the oven to 200°C.
  • Cut the tempeh into thin slices and cut each slice into half both length and width wise, so that you get 4 small rectangles per slices.
  • Place all ingredients for the marinade in a casserole dish and stir in the tempeh.
  • Bake for 34-40 minutes, or until all the liquid has evaporated.
  • Make sure to stir the tempeh from time to time.
  • To make the soup, decrease oven temperature to 180°C (350°F). Place the almonds on a baking sheet and toast them for about 5-8 minutes, or until slightly browned. Remove from oven and set aside.
  • Add oil, leeks, onion, garlic, and peppers to a large pot. Fry for 10 minutes.
  • Add remaining ingredients (except for vinegar and salt) and cook for 15 minutes.
  • Remove star anise.
  • Place almonds and about 1/2 cup broth from the soup in a blender and blend until creamy.
  • Add the rest of the soup and blend until smooth.
  • Season with vinegar and salt and serve with tempeh.