Potato-Leek & Broccoli Soup with Tempeh Bacon
This soup is easy to prepare (especially if you have an immersion blender) but if you don't, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.
  • 5 Tbs Earth Balance Margarine, divided
  • 4 cloves garlic, minced
  • 3 leeks, chopped
  • 4 stalks celery, chopped
  • 2 heads worth of broccoli florets
  • 2.5 lbs russet potatoes, peeled and diced
  • 6 C vegetable broth
  • 1 tsp shallot salt
  • ½ tsp black pepper
  • ¾ tsp Herbs de Provence
  • ½ C nutritional yeast flakes
  • 4 Tbs flour
  • 1 C warm almond milk
  • Daiya cheese shreds, optional
  1. In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.
  2. Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened.
  3. Using an immersion blender, blend the soup to your heart's content . . . you can leave some chunks of potato and broccoli if you'd like.
  4. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.
  5. In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly.
  6. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/02/22/potato-leek-broccoli-soup-with-tempeh-bacon/