Plant-Based Hungarian Potato Soup (Krumplileves)
Plant-Based Hungarian Potato Soup is hearty and flavorful. It's the perfect simple cold-weather dish. Gluten-free, oil-free, and vegan!
Elizabeth | The Plant-Based Catholic
- 8 Ounces Block Tempeh
- 2 Tablespoons Vegetable Broth
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Salt
- 1 Pound Yellow Potatoes
- 1/4 Cup Vegetable Broth
- 1/4 Cup Oat Flour
- 1 Teaspoon Paprika
- 1 Small Red Onion
- 1 Medium Green Pepper
- 1 Bunch Parsley
- Preheat the oven to 425. Line a baking sheet with aluminum foil.
- Chop the block of tempeh into cubes.
- In a small bowl, mix the tempeh, vegetable broth, smoked paprika, garlic, and salt. Arrange on the baking sheet and bake for 20-25 minutes, until crispy.
- Meanwhile, cube the potatoes.
- Cook the potatoes for 1-2 minutes in the pot with the flour, vegetable broth, and paprika.
- Peel and roughly chop the onion. Roughly chop the pepper.
- Add 4 cups water, salt, onion, and green pepper to the potatoes. Cook until tender, around 20 minutes.
- Roughly chop the parsley and stir it into the soup.
- To serve, ladle into bowls. Add your desired amount of tempeh to each bowl. Sprinkle with paprika and additional parsley. Enjoy!