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!

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

Tempeh

  • 8 Ounces Block Tempeh
  • 2 Tablespoons Vegetable Broth
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Salt

Soup

  • 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

Instructions

  1. Preheat the oven to 425. Line a baking sheet with aluminum foil.
  2. Chop the block of tempeh into cubes.
  3. 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.
  4. Meanwhile, cube the potatoes.
  5. Cook the potatoes for 1-2 minutes in the pot with the flour, vegetable broth, and paprika.
  6. Peel and roughly chop the onion. Roughly chop the pepper.
  7. Add 4 cups water, salt, onion, and green pepper to the potatoes. Cook until tender, around 20 minutes.
  8. Roughly chop the parsley and stir it into the soup.
  9. To serve, ladle into bowls. Add your desired amount of tempeh to each bowl. Sprinkle with paprika and additional parsley. Enjoy!