COMFORTING SQUASH AND CARROT SOUP
WITH TEMPEH AND SEEDS

by Siobhan Weatherall

 

 

 

COMFORTING SQUASH AND CARROT SOUP
WITH TEMPEH AND SEEDS

by Siobhan Weatherall

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Comforting Squash and Carrot Soup with Tempeh and Seeds

This recipe is for a cosy and comforting soup that is delicious for a light lunch or a wintery evening. The theme of our newsletter this season is gratitude. Autumn is such a beautiful season, with the trees turning many colours of orange and russet, shedding their leaves to take the energy inside themselves for the winter season. We can gratefully do the same and embrace this time of year, to rest more in the evening, enjoy a leisurely bath, to allow ourselves to have that early night and make the most of the darkness. This way we can have fresh and vibrant energy in the springtime, the time to start new projects or to carry on with our intentions from the year before.
Course dinner, Lunch, Main Dish
Cuisine Macrobiotic
Keyword carrot, seeds, soup, squash, tempeh

Ingredients

  • 1 small butternut squash peeled and diced in chunks of around 2 inches
  • 4 large carrots peeled and cut into rounds approx. 1 inch thick and 1 inch wide
  • 1 onion diced
  • A small handful of celery diced
  • Olive oil
  • Salt and Pepper
  • Herbs of your choice I used one teaspoon of paprika, thyme and one teaspoon of sumac.

For the Marinaded Tempeh

  • 1 block of tempeh
  • Shoyu
  • Garlic Powder
  • Onion Powder

Instructions

  • Coat the squash and carrots in oil and herbs, spices and salt, add to the oven preheated to approx. 190 degrees centigrade. They will take around thirty minutes to cook. Let them get a little caramelised, but not too brown or it will affect the final colour of your soup. Meanwhile lightly fry the onion and celery in a little oil with a pinch of salt.
  • When the roasted vegetables are finished add to your soup cooking pot and stir for a minute or two to let the flavours release.
  • Add 500ml of water and cook for around ten minutes.
  • Blend until smooth and creamy
  • Lightly fry the marinaded tempeh until lightly browned and add to the top of the soup along with some toasted seeds and spring onion. Voila!
  • Marinade the tempeh for a while, this could be done in half an hour, the morning before or the night before; more than half an hour is ideal.