Tempeh & Sweet Corn Soup

by Trudy ~ Veggie num num on August 6, 2010

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Opps another soup recipe! Sorry, it’s just seriously good soup weather in New Zealand at the moment : )

Sweet corn is so wonderful in soup, adding delicious flavour and texture. Corn soups are often made with chicken but this vegan recipe uses tempeh for a fantastic meat-free version. Tempeh adds a great texture to soups and stews and like tofu it can be combined with a whole range of flavours to create wonderful healthy and delicious meatless meals.

This vegetarian soup recipe is effort-less to prepare and delivers a great bowl of yummy comfort food; so good for a quick dinner after work and perfect for the whole family. Use shredded tofu if you can’t find tempeh but, it should be readily available if not in your supermarket than a good whole food or health food store.

Use fresh sweet corn if in season but tinned is fine when unavailable. A good quality homemade or brought stock will always add flavour to your soups. Whip this simple vegan recipe up for a great easy dinner. Enjoy with chunks of fresh multi-grain bread for dunking : )

Preparation time: 30mins
Serves 4

  • I brown onion, finely diced
  • 1 stick of celery, finely diced
  • 1 chilli, finely diced (optional)
  • 2 garlic cloves, minced
  • 250g (9 oz) tempeh
  • 2 tbs cornflour (cornstarch)
  • 1 tsp powder vegetable stock
  • 2 x 410g (14.5 oz) tinned creamed corn
  • 2 cups corn kernels (fresh or tinned)
  • 1L (2 pints) homemade or good quality vegetable stock
  • 1 tbs brown sugar

to serve

  • soy cream or natural yoghurt (for non-vegans)
  • coriander (cilantro) or parsley

Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.

Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.

Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.

Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.

Serve warm drizzled with soy cream or natural yoghurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired.

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{ 11 comments… read them below or add one }

Veggie Belly August 7, 2010 at 3:48 pm

I would never in a million years have though to pair tempeh with sweet corn. This soup looks so creamy and comforting. Will defenitely try when winter is upon my part of the world :)

sabrina August 9, 2010 at 12:28 pm

where do i get tempeh in chch?

delicieux August 10, 2010 at 4:56 pm

Like you, I love soup in cold weather. It’s just so warming and comforting and this looks all of those things and more.

I’ve only had tempeh once, but this soup looks so darn good I might have to try it again.

Kate August 10, 2010 at 6:46 pm

Yum! I’ve racked my brains in the past of how to make this without the chicken – used to love it when I ate meat! Still a couple of soup months left before winter makes it’s exit, can’t wait to try it!

Trudy (veggie num num) August 16, 2010 at 9:56 am

sabrina there is a good wholefoods shop in Christchurch; the Organic Vegetarian shop ~ Piko Wholefoods at 229 Kilmore Street should definitely stock tempeh :)

delicieux I must admit I have not eaten tempeh often until recently but the texture works really well in this soup, hope you get to enjoy a big bowl on a cold winters night :)

Kate hope you get to try the soup soon also, the tempeh adds the right texture and the cornflour helps to thicken the soup so the recipe works great as an alternative to traditional chicken and corn soups and is simply delicious :)

Julia September 1, 2010 at 11:37 pm

Thanks for the recipe and anyway all the recipes, your blog is fantastic!

Trudy (veggie num num) September 2, 2010 at 11:53 am

Oh thanks Julia.. loving your blog too :)

Kirsty November 7, 2010 at 1:20 pm

Thanks for sharing this recipe, Trudy. I had a nasty cold this week and it really did the trick. Adding the tempeh is genius I tells ya, genius!
I hope you don’t mind but I’ve shared the recipe in my blog, giving you due credit (of course) and linking your blog to mine through the links section too.

With thanks from Australia,
Kirsty :-)

Trudy (veggie num num) November 9, 2010 at 7:13 am

Hi Kristy, thanks for the sweet comment, nothing like a big bowl of soup when your feeling under the weather :) I love the tempeh in this recipe too! Thanks for sharing it over on your great blog!! I’ll be linking to you too!!

Simon Hoffmann March 27, 2011 at 5:07 pm

Have been trying quite a few things of your website recently! Made the lentil burgers with a few variations and tonight I made this, used cumin and smoked paprika with the tempeh instead of stock powder and served with fresh bread and avocado… Will be uploading some photos to my tumblr shortly and I will be sure to credit you!

Thanks

From Simon

Trudy ~ Veggie num num March 31, 2011 at 3:02 pm

Gee Simon sounds like you created a lovely version of this soup, it’s still one of my favourites, I will be trying it with the spices and avocado next time, nice touch! And I hope you enjoy lots more Veggie num num recipes :)

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