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A bowl of sweet potato peanut butter tempeh soup garnished with peanuts and fresh parsley.

Sweet Potato Peanut Butter Tempeh Soup

Print Recipe
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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 594
Author Elizabeth

Equipment

Ingredients

  • 5 Cloves Garlic minced
  • 1 Medium Red Onion diced
  • 1 Medium Sweet Potato diced
  • 1 13.5 Ounce Can Coconut Milk
  • 1 ½ Cups Vegetable Broth
  • ½ Cup Creamy Peanut Butter
  • ½ Teaspoon Cayenne
  • Salt and Pepper to taste
  • 1 8 ounce Block Tempeh crumbled
  • To Serve: peanuts, chopped parsley

Instructions

  • 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.
  • Add the sweet potato, coconut milk, and broth to the pot. Bring to boil. Cook 10 minutes, until the sweet potato starts to soften.
  • Add remaining ingredients, except tempeh. Cook 5 minutes, until the mixture is warmed through.
  • Blend using an immersion blender or a food processor.
  • Return to the pot and stir in the tempeh. Cook on low for 5 minutes.
  • Spoon into bowls, top with peanuts and enjoy!

Notes

This recipe was adapted from a Pumpkin Soup by Ambitious Kitchen.

Nutrition

Calories: 594kcal | Carbohydrates: 34g | Protein: 22g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 772mg | Potassium: 918mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8121IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 4mg