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Export 14 ingredients for grocery delivery
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.
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