Plant-Based Hungarian Potato Soup (Krumplileves)
Chop an 8oz block of tempeh into cubes.
1
Add 2T vegetable stock, 1T smoked paprika, 1T minced garlic, and 1t salt. Stir to coat.
2
Arrange on a foil-lined baking sheet and bake at 425 for 20-25 minutes.
3
Meanwhile, chop 1lb. yellow potatoes into small chunks.
4
Cook the potatoes in a pot for 1-2 minutes with 1/4C vegetable stock, 1/4C oat flour, and 1t paprika.
5
Meanwhile, roughly chop a small red onion and a green bell pepper.
6
The potatoes should start to soften and brown.
Add the pepper and onion to the potatoes, along with some salt.
7
Cover with 4C water. Cook over medium heat until the potatoes are tender, around 20 minutes.
8
The tempeh should be slightly browned and crispy when you remove it from the oven.
When the potatoes are tender, stir in a roughly-chopped bunch of parsley.
9
To serve, ladle into bowls. Add your desired amount of tempeh. Sprinkle with additional paprika and parsley. Enjoy!
10
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