Plant-Based Hungarian Potato Soup (Krumplileves)
Plant-Based Hungarian Potato Soup is hearty and flavorful. It's the perfect simple cold-weather dish. Gluten-free, oil-free, and vegan!
Ingredients
- 8 Ounce Block Tempeh cubed
- 6 Tablespoons Vegetable Broth divided
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Salt
- 1 Pound Yellow Potatoes cubed
- ¼ Cup Oat Flour
- 1 Teaspoon Paprika
- 1 Small Red Onion diced
- 1 Medium Green Pepper chopped
- 1 Bunch Parsley
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- In a small bowl, mix the tempeh, 2 tablespoons of vegetable broth, smoked paprika, garlic, and salt. Arrange on the baking sheet and bake for 15-20 minutes, until crispy.
- Meanwhile, cook the potatoes for 1-2 minutes in the pot with the flour, remaining vegetable broth, and paprika.
- Add 4 cups water, the onion, and green pepper to the potatoes. Simmer until tender, around 15 minutes.
- Roughly chop the parsley and stir it into the soup. Taste and season with salt.
- To serve, ladle into bowls. Add your desired amount of tempeh to each bowl. Sprinkle with paprika and additional parsley. Enjoy!
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 607mg | Potassium: 969mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2422IU | Vitamin C: 68mg | Calcium: 119mg | Iron: 4mg