Cannellini and leek soup with crispy tempeh

Ingredients

For 1 serving

• Cooked cannellini beans180 g
• Leek150 g
• Tempeh110 g
• Vegetable broth300 g
• Thyme1 g
• Extra virgin olive oil2 teaspoons
• Paprika1 pinch
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile trim the root and the toughest green part from the leek, halve it lengthwise, wash it well between the layers (it traps soil) and slice it thinly; rinse the cannellini beans.
2. In a pot heat half the oil over low heat and sweat the leek for 8 minutes, stirring, until soft and translucent without colouring.
3. Add the beans, hot stock and thyme, season with salt and simmer over low heat for 10 minutes; blend with a stick blender until smooth and adjust the salt and black pepper.
4. Meanwhile cut the tempeh into dice of about 1 cm and fry it in a pan with the remaining oil over medium heat for 5–6 minutes, turning, until golden and crisp; at the end sprinkle with the paprika and a pinch of salt.
5. Pour the soup into the bowl and top with the crisp tempeh.