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9 September 2015

Roasted Celeriac Soup & Sun-dried Tomato Tempeh

Roasted Celeriac Soup & Sun-dried Tomato Tempeh
I moved into my new uni house just over a week ago now and I also started a new job at a vegan cafe, which is the perfect job for me at this time, anyone who knows me/reads my blog will know how much I love being around food, so working in a vegan kitchen is just amazing. Once I go back to uni at the end of the month, along with work it won't leave much time for food prep, so I'll be using my day off to cook big portions of foods that I can store in the freezer, perfect for those busy days when I don't have time to cook but still want a home cooked meal. This soup makes around 6 portions and I'd recommend serving up with a couple of slices of toasted sour dough to make it extra special! The soup is so creamy and packed with all the flavour from that gorgeous roasted veg, great for those colder autumn days when you need warming from the inside out!
Roasted Celeriac Soup & Sun-dried Tomato Tempeh
This soup is made from a mixture of roasted root veg; celeriac, potato, parsnip, leek and garlic, blended up with water and seasonings, topped with sun-dried tomato & basil tempeh and baby button mushrooms for added texture. Before today I'd never tried tempeh, but a new vegan organic health food has recently opened up near my work *screams with excitement* and they sell it in there, so I thought it was about time I tried it. For those of you who haven't heard of tempeh, it's made of fermented whole soy beans, which makes it easier to digest the proteins it contains, the bio-availability of the calcium in tempeh has been shown to be high compared to other plant based foods and it is also rich in minerals. After my first taste I'd say it has a very distinct flavour and might take some getting used to, nevertheless it was very enjoyable, especially when coated and fried in a mixture of sun-dried tomatoes & basil and I have a feeling it would be amazing in a sourdough bread sandwich with some avocado too! 

Roasted Celeriac Soup & Sun-dried Tomato Tempeh

Roasted Celeriac Soup & Sundried Tomato Tempeh | Serves 6 | Time 45 mins

You'll need

  • 2 large baking/roasting trays 
  • Grease-proof paper
  • Chopping board
  • Knife
  • Veg peeler
  • Large Saucepan
  • Non-stick frying pan
  • Blender/ hand blender

Ingredients

Soup
  • 2 cups cubed celeriac
  • 2 parsnips
  • 3 medium potatoes
  • 2 large leeks
  • 3 large cloves garlic, unpeeled
  • 2 tsp veggie stock powder
  • 1 tbsp nutritional yeast
  • 1/2 tbsp apple cider vinegar
  • salt + pepper
  • 2 bay leaves
  • 1 tbsp oil
  • Sourdough bread (to serve, optional)
Tempeh
  • 1 block tempeh
  • 10 sundried tomatoes
  • large handful basil
  • pinch salt & pepper
  • 2 tbsp water
  • 200g baby button mushrooms

Method

Soup
  1. Pre-heat the oven to 210°C and line two large baking trays with greaseproof paper.
  2. Peel and chop the celeriac, potatoes & parsnips. transfer to the baking trays, drizzle with 1 tbsp of oil, a pinch of salt & pepper and roast for 20 mins. Then wash and chop the leek, discarding the ends, after 20 mins place these on the baking tray along with 3 large cloves of unpeeled garlic for 10 more minutes, then remove from the oven.
  3. Peel the roasted garlic and add to the blender, along with the roasted veg, stock powder, nutritional yeast & vinegar and blend up - this stage may need to be done in batches, or if using a hand blender, add everything to the large pot and then blend. Then pour the soup into a large pan, taste it, season with salt & pepper, add in two bay leaves and simmer for 10 mins.
  4.  Remove the bay leaves and serve up topped with the tempeh and mushrooms along with some toasted sourdough bread. 

Tempeh
  1. Slice the tempeh and place in a pan of salted boiling water for 3-5 minutes. 
  2. To make the marinade, blend up the tomatoes, then add the basil, water, salt & pepper to the blender until a paste has formed. Thinly coat the tempeh with the tomato paste and fry gently for around 10 minutes. 
  3. Wash & chop the mushrooms and add these to the pan after the tempeh has been cooking for 5 minutes.
  4. Chop the tempeh up into small, bite sized cubes before serving on top of the soup. Enjoy! 
Cassidy xx


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