This delicious and nutritious recipe comes courtesy of our friend, Holistic Nutritionist, Joy McCarthy.
Joy is the author of Joyous Health: Eat & Live Well Without Dieting, creator of Joyous Health.com, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at the Institute of Holistic Nutrition and co-creator of Eat Well Feel Well, Toronto’s first integrated yoga and nutrition program.
In her spare time, Joy loves to create scrumptious recipes with a healthy flare. We hope you enjoy this hearty, warming soup.
- 2 tbsp (30 mL) coconut oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeño pepper, chopped
- 1 package (250 g) organic tempeh
- 1 small sweet red pepper, chopped
- 4 stalks celery, chopped
- 1 cup (250 mL) chopped carrots
- 4 tomatoes, coarsely chopped, or 1 can (28 oz/796 mL) diced tomatoes
- 1 can (15 oz/425 g) kidney beans, drained and rinsed
- 1 can (15 oz/425 g) garbanzo beans, drained and rinsed
- 2 tbsp (30 mL) hot chili flakes
- 1 tsp (5 mL) each turmeric and ground cumin
- Sea salt and pepper
- Melt coconut oil in a large pot over medium heat. Add onion, garlic and jalapeño; cook, stirring frequently, for 5 minutes.
- Crumble three-quarters of the tempeh into the pot. Cook, stirring frequently, for 5 minutes.
- Add red pepper, celery and carrots; cook, stirring frequently, for 5 minutes.
- Add more coconut oil if necessary. Add tomatoes with their juice, kidney beans, garbanzo beans, chili flakes, turmeric and cumin. Increase heat and bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for at least 30 minutes.
- Season with sea salt and pepper.
Serve topped with crumbled remaining tempeh and enJOY!
My favorite brand of tempeh is Henry’s because it’s certified organic, non-GMO and a Canadian company from Kitchener-Waterloo, Ontario. Tempeh is a fermented soybean product. It’s an excellent source of protein and is much easier to digest than tofu.
Posted: 2015 February 4