Creamy Broccoli Soup with Crispy Tempeh

6-8 Servings


  • 1 tablespoon coconut oil
  • 1 8oz package of tempeh (we love Lightlife brand), chopped ½ inch cubes
  • ¼ cup pepitas (pumpkin seeds)
1 14 oz can full-fat coconut milk
  • 3 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 jalapeno, seeded and chopped  
  • 2 tablespoons cumin
  • 2 teaspoons sea salt
5 cups water
  • 3 large heads of broccoli, stems removed and cut into small florets
  • 3 large handfuls of spinach
  • 1 bunch of green onions, sliced thin
  1. Add coconut oil to a medium skillet over medium-high heat. Once heated through, add the tempeh and stir well to coat in oil. Cook until tempeh is lightly browned all over. Add the pepitas and cook for 2 additional minutes, stirring frequently. Turn off heat and set aside.
  2. Place a large pan over medium-high heat and scoop a large spoonful of the coconut cream (from the top of the can) into the pan. Once hot, add in the garlic, onion, jalapeno, cumin and salt.
  3. Sauté for 5 minutes or until the onions soften. Add the remaining coconut milk (scrape out all the good stuff!), water and bring to a simmer.
  4. Add in the broccoli and spinach and cook for another 5 minutes. Remove the soup from the heat and puree with an immersion blender (or if you don’t have one do in batches in a regular blender or food processor).
  5. If the soup is too thick, add additional water. Add salt to taste as needed.
  6. Serve sprinkled with tempeh, pepitas and green onions.