Soups

January 28, 2021

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!

Plant-Based Hungarian Potato Soup

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!

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
  • Perfect main dish or appetizer— this soup is hearty, especially with the addition of the tempeh sausage, but it can also be served as a first course before a larger meal
  • Twist on a classic — this soup is modeled after the traditional Hungarian potato soup, krumplileves, and has a few tweaks to make it completely plant-based

Plant-Based Hungarian Potato Soup

Ingredient Notes

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.

Tempeh

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!

  • Tempeh: Tempeh is a block of fermented soy beans. When you crumble it up it resembles sausage in texture. And it packs a punch of protein!
  • Vegetable Broth: We'll marinade the tempeh in some vegetable broth - it will soak up all the liquid.
  • Smoked Paprika: Paprika is a classic Hungarian spice. I chose smoked paprika to give the tempeh some extra oomph.
  • Minced Garlic: Garlic adds that pungent umami flavor.
  • Salt: Salt enhances other flavors, so it really brings out the paprika and garlic flavors.

Soup

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.

  • Yellow Potatoes: Most Hungarian recipes call for "potatoes" but don't specify the type. You can use basic white potatoes, like russets. But I chose yellow potatoes for some extra creaminess and flavor. I asked my Hungarian grandma if this was okay and she said yes! She actually suggested yellow potatoes.
  • Vegetable Broth: Traditional Hungarian recipes call for a roux using lard. We'll replace the lard with vegetable broth. Look for a veggie broth that had no added sugar.
  • Oat Flour: The other part of a roux is the flour. I used oat flour because it is easy to make at home and can be naturally gluten-free. Any flour you have will work.
  • Paprika: It's not Hungarian unless you use ALL the paprika. We'll use more paprika in the soup to get that sweet, peppery flavor.
  • Red Onion: you could also use a yellow or white onion.
  • Green Pepper: I chose green pepper for color, and to balance out the red pepper from the paprika. You could use any color pepper you'd like.
  • Parsley: Parsley adds an element of freshness to an otherwise heavy soup. Don't skip it!

Plant-Based Hungarian Potato Soup Ingredients

How to make Plant-Based Hungarian Potato Soup

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!

Tips and FAQs

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.

Recipe Prayer

Praise Jesus for this meal. Let this soup nourish our bodies and keep us healthy. Amen.

Plant-Based Hungarian Potato Soup

Related Recipes

Soup is great! Here's some more tasty plant-based soups for you to try:

Tried this recipe?

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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

Serves:

4

Prep:

10

min

cook:

25

min

total:

35

min

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!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography