REcipesshopaboutcontact
Search icon

Plant-Based Hungarian Potato Soup (Krumplileves)

Plant-Based Hungarian Potato Soup is hearty and flavorful. It's the perfect simple cold-weather dish. Gluten-free, oil-free, and vegan!

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

10

minutes

Cook:

25

minutes

TOtal:

35

minutes

Ingredients

  • 8 Ounce Block Tempeh, cubed
  • 6 Tablespoons Vegetable Broth, divided
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Salt
  • 1 Pound Yellow Potatoes, cubed
  • 1/4 Cup Oat Flour
  • 1 Teaspoon Paprika
  • 1 Small Red Onion, diced
  • 1 Medium Green Pepper, chopped
  • 1 Bunch Parsley

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. In a small bowl, mix the tempeh, 2 tablespoons of vegetable broth, smoked paprika, garlic, and salt. Arrange on the baking sheet and bake for 15-20 minutes, until crispy.
  3. Meanwhile, cook the potatoes for 1-2 minutes in the pot with the flour, remaining vegetable broth, and paprika.
  4. Add 4 cups water, the onion, and green pepper to the potatoes. Simmer until tender, around 15 minutes.
  5. Roughly chop the parsley and stir it into the soup. Taste and season with salt.
  6. To serve, ladle into bowls. Add your desired amount of tempeh to each bowl. Sprinkle with paprika and additional parsley. Enjoy!