Tempeh Soup with Millet

Total servings: 6


1/2 cup millet
1 cup water
1 small onion, chopped
1 tsp fresh ginger, peeled and chopped
3 cloves garlic, crushed
2 bell peppers, seeded and chopped
200 g tempeh, cut into small cubes
4 cups vegetable stock
2 Tbs vegetable oil
2 Tbs fresh basil leaves, chopped
500 ml coconut milk
2 Tbs lime or lemon juice
1 cup frozen baby peas
salt and pepper to taste


In a medium saucepan add millet and the water, cover, bring to boil and cook over low heat during about 25 minutes and until water is absorbed.

Puree onion, ginger, garlic and peppers into a smooth mixture.

Add oil in a large saucepan. Add onion mixture and saute while stirring often, for 5 minutes on medium heat.

Add tempeh, vegetable stock, peas, basil and millet. Bring to a boil, cover, and simmer over medium heat for 10 minutes. Stir in coconut milk, lime juice. Ad salt and pepper. Warm up soup, but do not boil. Serve the tempeh soup immediately.

Vegan: Yes
Vegetarian: Yes