The vegan recipe for Tempeh Sour Soup:

servings – 6

Ingredients

  • 150 g tempeh (cut into chunks)
  • 300 g yam bean (cut into chunks)
  • 300 g pineapple (cut into chunks)
  • 4 cups water

Seasonings

  • 2 tsp salt
  • 3 tsp sugar
  • 1 tbsp curry powder
  • 1 tsp chili powder
  • 2 tbsp tomato sauce
  • 1 ½ tbsp rice or apple cider vinegar
  • 3 tbsp peanut butter

Method

  1. Place tempeh, yam bean, pineapple and water into a blender and process until smooth.
  2. Transfer the puree into a pot and bring to a boil.
  3. Add in the all the seasonings, stir evenly and briefly simmer.
  4. Serve.