Ten Vegetable Soup with Tempeh

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cups chopped green cabbage, quartered
• 1 cup cauliflower florets, 1-inch pieces
• 1 medium leek, sliced (use white and 1 inch of light green part)
• 1 small onion, chopped
• 1 medium carrot, chopped
• 1 medium celery stalk, chopped
• 1 can (14.5 ounces) diced tomatoes (no salt added)
• 4 cups low-sodium chicken or vegetable broth
• 1 medium yellow-fleshed potato, diced
• ¼ cup chopped flat-leaf parsley (fresh)
• 1 tablespoon dried thyme s Veg: 1
• 1½ cups packed Swiss chard or spinach, cut crosswise into ½-inch strips
• 2 cups tempeh
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• Pinch red pepper flakes or cayenne

Directions

1. Using a large Dutch oven or heavy soup pot with tight-fitting cover, heat oil over medium heat.
2. Add cabbage, cauliflower, leek, onion, carrot, and celery. Stirring occasionally, cook vegetables until cabbage is limp and onion translucent (about 4 to 5 minutes). Cover, reduce heat to low, and cook about 8 minutes (until vegetables release their juices).
3. Add tomatoes (with the liquid), broth, potato, parsley and thyme. Increase heat to medium-high until liquid boils. Cover, reduce heat, and simmer soup for 10 minutes.
4. Add Swiss chard and tempeh, and simmer for 10 minutes. Season soup with sea salt and pepper (and red pepper flakes, if desired). Let sit for 15 minutes before serving.