With winter comes cold and flu season and when illness strikes there are few things that do the trick like a hot bowl of soup. Chicken noodle soup is a go-to for many, and justifiably so—it does seem to have a certain magic to it. But in an era of oat milk and Beyond Burgers, many people are turning away from animal products, and they deserve the healing qualities of soup as much as anyone. Tempeh is the perfect substitute for chicken in this noodle soup—it has a meaty texture, it’s high in protein, and it pairs perfectly with lots of nutritious vegetables! Here’s how to make tempeh noodle soup.
- 1 8 ounce block of tempeh, crumbled
- 2 tablespoons olive oil
- 3 carrots, sliced into ¼ inch rounds
- 4 ribs of celery, sliced into ½ inch pieces
- 1 small onion, diced
- 1 teaspoon turmeric
- 6 cups water
- 1 cup noodles
- 1-2 teaspoons of salt, to taste
- Heat olive oil in a large pot.
- Once hot, add carrots, celery, onions and tempeh crumbles and sautee for 5-8 minutes until tempeh is slightly browned.
- Add turmeric and stir to coat ingredients.
- Add water and bring to a boil.
- Add noodles, reduce to a medium simmer and cook about 10 minutes until noodles are soft.
- Season with salt to taste and enjoy!