Plant-Based Hungarian Potato Soup is hearty and flavorful. It's the perfect simple cold-weather dish. Gluten-free, oil-free, and vegan!
As I'm diving more into Hungarian cooking, I'm learning how simple it is. Many of the recipes use only a few ingredients, but they are still SO flavorful.
It's kind of an analogy to plant-based cooking. Plant-based dishes often use simple ingredients, but you prepare them in a way that makes them taste amazing. It's so beautiful how food is actually delicious in its basic form. You don't need to process or add to the foods to make them good. It's like God made them exactly how we need them. Crazy!
This particular dish is pretty simple. It's potato soup at it's core. Just some diced potatoes and a few vegetables for flavor. Plus paprika, of course.
A Hungarian cook might add sausage or some sort of meat to this simple soup, so I decided to add a plant-based version of sausage. I used tempeh, which naturally has that sausage texture. And it tastes amazing!
There are two parts to this recipe: the soup and the "sausage". Since we cook the tempeh sausage first, I'll go through those ingredients first.
The goal of the tempeh sausage is to emulate a sausage texture in the soup. And to add some extra protein and heartiness that sausage would provide. Tempeh is pretty bland by itself, so we'll add a few spices to help give it some flavor!
After prepping the tempeh, the next step is the soup itself! It only has a few simple ingredients, but boy do they create a beautiful flavor.
Step 1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Step 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.
Step 3. Meanwhile, cook the potatoes for 1-2 minutes in the pot with the flour, remaining vegetable broth, and paprika.
Step 4. Add 4 cups water, the onion, and green pepper to the potatoes. Simmer until tender, around 15 minutes.
Step 5. Roughly chop the parsley and stir it into the soup. Taste and season with salt.
Step 6. To serve, ladle into bowls. Add your desired amount of tempeh to each bowl. Sprinkle with paprika and additional parsley. Enjoy!
Preparation: If you want, you can prepare and cook the tempeh ahead of time. It's easy to just add into the soup at the end.
Storage: Store this Plant-Based Hungarian Potato Soup in an air-tight container in the fridge. I recommend leaving the tempeh in a separate container until you're ready to eat. That way the tempeh won't get soggy.
Praise Jesus for this meal. Let this soup nourish our bodies and keep us healthy. Amen.
Soup is great! Here's some more tasty plant-based soups for you to try:
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Plant-Based Hungarian Potato Soup is hearty and flavorful. It's the perfect simple cold-weather dish. Gluten-free, oil-free, and vegan!
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