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Tandoori Winters Soup

 

This is SO lovely, like only a warming, autumn-is -upon-us soup can be. I made this for the first rain in the bay area, easing the glorious transition into the winter months.

 

It gets really foggy where I live (10 blocks from that old California Coast) and the switch from 80 degree sun slathered days to 60 degree- its still dark outside when my alarm goes off- days happens literally overnight and yes.. it's a little jarring. I never do well with change! Darn it!

 

But all that is made about a kabillion times better with this delicious, super flavorful and nutritious soup awaiting me. It is mild with just a hint of sweetness to compliment the tandoori flavour (I'm not British but isn't it more fun to write color as colour and flavor as flavour!?

And now for many inspiring pictures

Recipe

Serves 5

Prep Time: 15 min

Cook Time: 20min

 

Ingredients

1 Sweet Onion

4 Carrots

1 Large Zucchini

2 Leeks (use small ones and include leek tops for more nutritional bang!)

1 Large Wild Yam (or Regular Yam, or Sweet Potato)

4oz Tempeh

2 Cups Vegetable Broth (Low Sodium is nice depending on your salt tastes)

1 Tsp Tandoori Spice

1 Tsp Braggs or Low Sodium Soy Sauce)

1/4 Cup Coconut Milk (canned)

 

Equipment:

Large Pot

Immersion Blender or regular blender

 

Directions:

 

Pour Veggie Broth into a large pot and bring to boil

 

Chop all of your veggies into bite sized pieces, including the tempeh, and put into boiling broth. Add spices, braggs, and coconut milk

 

Simmer on medium heat for 20 minutes, or until all veggies are tender.

 

Blend, and enjoy with a sprinkling of nutritional yeast, some tortilla chips or toast <3

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