Potato Basil Soup with Tempeh

 

Potato Basil Soup with Tempeh

For the soup:
1 tablespoon oil
150 g (1 1/2 cups) celeriac, finely cubed
1 medium onion, chopped
1 tablespoon chopped ginger
3 cloves garlic, minced

1 kg (2 lb 3 oz) waxy potatoes, peeled and cubed
1200 ml (5 cups) vegetable broth
1 tablespoon dried tarragon
120 g (1/2 cup) plain soy yoghurt
15 g (1/2 cup packed) fresh basil
salt, pepper, and lemon juice to taste

For the tempeh:
150 g tempeh, cubed
3 tablespoons soy sauce
2 tablespoons worcestershire sauce
60 ml (1/4 cup) water
1 teaspoon oil

Heat oil in a large pot. Add celeriac, onion, ginger, and garlic. Fry over medium heat until the onions are brown, about 15 minutes. Deglaze the pot with several tablespoons of water, if necessary.

Add potatoes, vegetable broth,  and tarragon. Cook over medium heat until potatoes are soft, about 25 minutes.

Meanwhile prepare the tempeh. Combine soy sauce, worcestershire sauce, and water in a bowl.  Add tempeh and mix well. Let sit for 20 minutes, stirring from time to time.

Drain tempeh and reserve the marinade. Heat 1 teaspoon of oil in a pan. Fry tempeh until crispy. Add 1 tablespoon of marinade if the tempeh sticks to the pan.

Remove soup from heat. Stir in yoghurt and basil. Purée the soup and add 3-4 tablespoons of tempeh marinade. Season with salt, pepper, and lemon juice. Pour into soup plates or  bowls and add tempeh. Serve immediately.

16 thoughts on “Potato Basil Soup with Tempeh

  1. Hmm that soup looks delicious!

    Wonderfull to see the ice around the seaside by the way… Thank you for sharing your pictures ;)

  2. I have a fond memory of trying one of your muffin recipes. I can’t wait to break out the blueberries and pistachios when the berries are in season again.

    This soup sounds delicious – I have yet to try tempeh in soup, but potato basil sounds great! What pretty, if icy, photos, too.

  3. Wow, the Baltic really ices up! I can’t imagine wandering around that kind of a landscape. But the soup looks perfect for pre-spring winter! The basil just seems so merry.

  4. The photos of the pier with snow/ice are really beautiful. What a wonderful way to spend the weekend. I’ve always loved your soup recipes and am eager to try your newest creation!

    Bring on more muffins!

  5. Wow, I’m sure those icy rocks were rather treacherous but they sure do look pretty with icicles hanging off them!
    Also, soup sounds fantastic right now, especially with the unseasonably chilly weather we have been experiencing as of late.

  6. I’ll bet the celariac added to the potatoes gives the soup a great flavor, and the yogurt is such a good idea for creaminess and a little tang. It does sound like a perfect soup to come home to on a cold day.

  7. your soup sounds so comforting in every way, Mihl! i’ve never thought to combine potatoes and basil, and i cannot wait to give it a whirl! mmmmmmm! thanks for sharing all the awesome Baltic Sea pictures with us, too. i love the photo of the rocks covered in snow! they’re all so beautiful!

  8. I have also been positively fiending for soup, yesterday. I’m currently fixated on making a huge pot of spicy chili, but your potato soup looks so good that I’m considering a detour! Also, your pics are beautiful! Thanks for sharing them.

  9. This looks yummy. I’m a huge fan of celery root in soups. I will have to put this on the menu for next week!

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