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This Creamy Parsnip Soup, topped with smoky Tempeh Strips is great for cold and rainy days. It’s vegan & gluten-free and super comforting!

Although I’m complaining about the cold temperatures all winter long, I really love that we have all seasons here in Austria and all those wonderful seasonal veggies that come with it. This brings such a great, natural change into the meal plan. Especially fall is great with pumpkins, beets, brussel sprouts, zucchini and, of course, parsnips! So this is a recipe for a super creamy Parsnip Soup with smoky tempeh strips.

Tempeh is made out of fermented soybeans pressed in a block. It is high in protein & fiber and can often be found in Asian markets. It took me such a long time, before I finally got all my courage together to try tempeh for the first time and I didn’t regret it at all. I was hooked. I have been using tempeh in many dishes ever since.

creamy Parsnip Soup w/ Tempeh Strips Elephantastic Vegan Recipe for a creamy Parsnip Soup topped with smoky tempeh strips. It's the perfect comforting soup for cold and rainy days. So yummy and easy to make! 5 from 1 vote Print Recipe Pin Recipe Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Course Soup Cuisine Vegan Servings 3 Calories 270 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the soup 3 parsnips

1 teaspoon canola oil

2 1/2 cups water

1/3 cup coconut milk

1 splash soy sauce

1/2 teaspoon salt

1/2 inch piece of ginger Ingredients for the topping 3/4 cup tempeh strips

1 teaspoon canola oil

1/4 teaspoon liquid smoke

1 pinch salt

1 pinch paprika powder

1 teaspoon chopped cilantro for the topping (optional) Instructions Peel and cut the parsnips & ginger in small pieces.

In a large pot on medium high heat add one teaspoon of canola oil.

Add parsnips and ginger and stir occasionally for about 3 minutes.

Reduce the heat, add the water, salt and a splash of soy sauce. Cook for about 20 minutes.

Let it cool off a little before pouring it all in a blender. Take the center piece out of the lid, if possible. This should prevent it from exploding all over your kitchen. Blend until there aren't any big pieces anymore.

Add coconut milk. Blend again.

Put the mixture back in the pot. You can pour it through a strainer to make sure there are no bigger pieces left anymore.

Cut the tempeh in strips and pan-fry it with 1 teaspoon of canola oil, a pinch of salt and paprika powder and liquid smoke until crispy.

Re-heat soup and carefully place the tempeh strips on top so that they'll float. Top with cilantro if you like and enjoy! Nutrition Calories: 270 kcal Carbohydrates: 32 g Protein: 10 g Fat: 12 g Saturated Fat: 5 g Sodium: 453 mg Potassium: 807 mg Fiber: 7 g Sugar: 7 g Vitamin C: 26.3 mg Calcium: 113 mg Iron: 2.9 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

If you give this creamy Parsnip Soup with smoky tempeh strips a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3