Serving Size:1 1/3 cups main dish or 8 (1-cup) side dish
Makes:8 1/2 cups
Start to Finish:40 mins
Curried Veggie and Quinoa Soup
In a large saucepan heat 1 1/2 teaspoons of the oil over medium-high heat. Add tempeh; cook about 7 minutes or until golden, stirring occasionally. Remove from saucepan.
In the same saucepan heat the remaining 1 1/2 teaspoons oil over medium heat. Add leek; cook 2 to 4 minutes or until tender, stirring occasionally. Stir in curry powder. Add broth, tomatoes, and the water. Bring to boiling. Stir in kale, quinoa, and carrot. Return to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in tempeh and corn. Simmer, covered, until quinoa is tender and tempeh is heated through.
Remove from heat. Stir in basil. Season to taste with salt.