Step 1

In a large soup pot, heat oil over medium heat and add tempeh and garlic. Cook for 5 minutes until garlic is very fragrant.

Step 2

Add 1 tsp salt and smoked paprika and cook for 2 minutes then add onions and fennel and cook for 5 minutes stirring often to avoid sticking

Step 3

Add celery and carrots and tomatoes, 1 tsp salt and pepper to your liking and cook for 5 minutes until tomatoes are releasing their juices.

Step 4

Add Italian seasoning, water, chickpeas and canned tomatoes and bring to a boil.

Step 5

Simmer for 20 minutes then add kale and nutritional yeast.

Step 6

Serve with nutritional yeast and black pepper garnish.

Step 7

Always let soup cool to room temp before covering and storing in the fridge. Soup is good for 5 days for best quality or frozen for up to 3 months.