Trentino barley soup with tempeh and vegetables

Ingredients

For 1 serving

• Pearl barley40 g
• Tempeh110 g
• Potatoes80 g
• Carrots60 g
• Celery40 g
• Leek60 g
• Vegetable broth600 g
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile dice the tempeh into cubes of about 1 cm; trim the root and tough green part from the leek, halve it, wash it well between the layers and slice it; peel the carrots and potatoes, string the celery and cut everything into cubes of about 1 cm; rinse the pearl barley.
2. In a pot heat the oil over medium heat and fry the tempeh with the paprika for 4–5 minutes, stirring, until golden and crisp; set half of it aside on a plate.
3. In the same pot add the leek, carrots, celery and potatoes and fry for 3 minutes, stirring, until the leek has wilted.
4. Add the barley, bay leaf and hot stock, season with salt and bring to the boil; simmer over low heat, half covered, for 35 minutes, stirring now and then so the barley doesn't stick, until tender and the soup is thick and creamy.
5. Remove the bay leaf, adjust the salt and black pepper and serve topped with the crisp tempeh you set aside.