Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 241 KCAL | | Total fat | 13g | | Saturated fat | 2g | | Trans fat | 0g | | Cholesterol | 0MG | | Sodium | 1,019 MG | | Carbohydrate | 24g | | Dietary Fiber | 9g | | Sugars | 9g | | Protein | 8g | | Vitamin A | 484% | | Vitamin C | 13% | | Calcium | 8% | | Iron | 11% |
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Soups
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Carrot Tomato Garden Veggie Tempeh Soup
By: Cindi Avila
Serving Amount: 6 servings
Ingredients:
| 1 package (8 oz each) Lightlife® Organic Garden Veggie Tempeh® | | 1/4 cup extra virgin olive oil, divided | | 1 large diced yellow onion | | 1/2 teaspoon salt | | 2 pounds carrot, peeled and cut into 1/2-inch rounds | | 4-1/2 cups vegetable broth | | 1/4 cup tomato paste | | 1 teaspoon lemon juice | | 1 tablespoon chopped dill |
In a large pot, heat 2 tablespoons oil over medium heat. Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft. Add carrots, cover and reduce heat to low. Cook, stirring frequently, about 5 minutes. Add broth and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes. In a blender, puree soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds. In a skillet, heat remaining 2 tablespoons oil over medium high heat. Add the tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds. Ladle soup into six bowls and top each bowl evenly with tempeh. Cook's Tips: Serve with Smart Bacon® Grilled Cheese Sandwiches.
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