This vegan Sweet potato & tempeh soup is so delicate and satisfying. The creaminess from coconut milk and lightly cheese taste from nutritional yeast is so yummy. This soup is also high in protein, and it is a nutrient rich dish.

We love this soup because it’s easy to make and has a great health benefits for our body, for instance this dish in high in protein from tempeh, is loaded with vitamin A, beta-carotene from carrots and sweet potato. Plus, it’s so creamy and delicate.

Tempeh is fermented soybeans. It has a great health benefits for our body, for instance promotes heart health, good source of antioxidants, repairs and builds muscle tissue, could help fight cancer cells and strengthens bones. Tempeh is rich in proteins, potassium, calcium, magnesium, and vitamin B.

Vegan cheese Tempeh – Preheat oven at 180C. Sliced tempeh in squares. In large bowl add tamari sauce, with soy sauce and sesame oil mix well then add tempeh and marinade it for 5 minutes then place on baking sheet and top with nutritional yeast. Baked for 10 minutes until tempeh get golden brown.

Sweet potato soup – Prep your veggies: Sliced onion in small, then peel and sliced sweet potato with carrots in bigger squares.

In large pot heat olive oil then add onion and simmer until onion soften around 3 minutes. Add sliced sweet potatoes, carrots, season with turmeric, red pepper powder, parsley and pour over with coconut milk and vegetables stock. Bring everything to boil, then turn heat on medium and let it cook 25 to 30 minutes. Serve with baked tempeh on top. Enjoy!