Description
This Tempeh Zoodle Soup is a vegan, low-carb version of traditional chicken noodle soup thats still comforting and delicious!
Ingredients
Scale
- 3 tablespoons olive oil, divided
- 8 ounces tempeh, diced into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 4 cups vegetable stock
- 1 bay leaf
- 1 pound (2 large) zucchini, spiralized
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add tempeh to the stockpot and cook until golden, about 2-3 minutes on each side; transfer to a plate and set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in vegetable stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and tempeh; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Season with salt and pepper, to taste.
- Discard bay leave and serve immediately, garnished with parsley, if desired.
Keywords: Vega, Keto, Paleo, Soup, Zoodles, Tempeh