Caldo Verde with Crumbled Tempeh

I have been cooking up a storm lately, just not blogging much. I have decided that to catch up, each time I post something new, I need to also post something old!

John picked this recipe from the Appetite for Reduction cookbook. I am not a huge fan of tempeh but was excited that he was helping out with meal planning!

It turned out so good. I was not sure what to expect, but it is a soup (I now know that Caldo Verde means green soup!) that is spicy and tangy and really filling. It consists of onion and garlic, fennel, thyme and red pepper flakes, along with veggie broth, potatoes and kale (recipe calls for chard). The tempeh is boiled to remove the bitterness and flavored with lemon and tamari.

I did skip the step at the end where you are supposed to puree half the soup for a more creamy consistency. I just did not have the motivation to get the blender out and then have to wash it. Regardless, this soup is fantastic.