This Sweet Potato Peanut Butter Tempeh Soup is rich and decadent - creamy peanut butter and soft sweet potatoes create a silky smooth fall soup that is so satisfying. Add tempeh for some plant-based protein and a balanced meal.
Any other peanut butter fans out there? I will seriously put peanut butter in and on everything. I have yet to find a food that doesn't taste better with peanut butter. Soup included. This Sweet Potato Peanut Butter Tempeh Soup is seriously incredible. Probably my favorite soup recipe to date.
Sweet potatoes naturally create super creamy soup, add peanut butter and WOW the soup is delicious. Plus, peanut butter has fat. And fat is what gives food a lot of its flavor.
This soup also has another fat source: coconut milk. I'm talking the stuff that comes in a can that is very creamy. It adds a sweetness to the soup that perfectly compliments the sweet potato.
For a protein source, I added tempeh. It is soft and breaks apart easily, but it also gives the soup a bit of texture, so it feels like you're actually chewing and eating something.
Tempeh is one of my favorite protein sources. It is a block of soybeans that have been fermented. It has virtually no taste, so you can flavor it however you'd like. In this case, we aren't adding any seasoning to the tempeh because it will be mixed right into the soup. It's just there for texture and protein.
Soy is a great source of plant-based protein. And contrary to what you may have heard, it does not cause cancer or give you too much estrogen. It is great for both men and women to eat - the estrogen from soy is a different type of estrogen then the well-known hormone. Not to get too far into the science, but soy is actually very good for you. Tempeh in particular is a very healthy soy product, since the beans are still whole (as in they haven't been processed) AND they've been fermented, so more probiotics for your gut!
Step 1. In a large pot sauté the onion and garlic over medium heat for 2-3 minutes, until soft. Use a splash of vegetable broth if necessary to prevent sticking.
Step 2. Add the sweet potato, coconut milk, and broth to the pot. Bring to boil. Cook 10 minutes, until the sweet potato starts to soften.
Step 3. Add remaining ingredients, except tempeh. Cook 5 minutes, until the mixture is warmed through.
Step 4. Blend using an immersion blender or a food processor.
Step 5. Return to the pot and stir in the tempeh. Cook on low for 5 minutes.
Step 6. Spoon into bowls, top with peanuts and enjoy!
I recommend sprinkling some peanuts and parsley on top of this soup for extra crunch and a pop of green.
Otherwise, this soup is great on it's own. It has carbs, protein, and fat, for a balanced meal. It is missing a green vegetable though, so it would be great to eat something like roasted broccoli and cauliflower on the side (or even stirred into the soup!).
Thank you God for creamy delicious peanut butter. Thank you for this soup that is a hearty and healthy meal. Amen.
Love peanuts? Boy do I have some recipes for you:
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This Sweet Potato Peanut Butter Tempeh Soup is rich and decadent - creamy peanut butter and soft sweet potatoes create a silky smooth fall soup that is so satisfying. Add tempeh for some plant-based protein and a balanced meal.
This recipe was adapted from a Pumpkin Soup by Ambitious Kitchen.
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