Starting off your new year with a healthy meal can feel overwhelming. Here is a simple way to use seasonal vegetables on a cold day! This recipe is gluten-free, vegetarian and protein-packed to start off the new year healthy and warm! The recipes offers a lot of creativity and variety.
- 2½ tablespoons olive oil, divided
- 1 small yellow onion, roughly chopped
- 4 minced cloves garlic
- 1 pinch kosher salt
- ¼ teaspoon ground pepper
- 1 small (1½ pound) acorn squash, peeled and diced
- 1 tablespoon curry powder
- 4 cups low-sodium vegetable stock
- 4 ounces plain tempeh, crumbled
- 2 cups kale leaves, ribs removed, roughly chopped
- 2 tablespoons plain, 2% Greek yogurt
- Heat 2 tablespoons olive oil in a large pot with a lid over medium heat.
- Add the onion, garlic and season with salt and pepper.
- Cook on medium heat, stirring occasionally, until the onions start to soften and the garlic is fragrant, about 2 minutes.
- Add the acorn squash and curry powder, stir, and cook until the curry powder is very fragrant, about a minute.
- Add the stock, turn up heat to high and bring the mixture to a boil.
- Reduce to a simmer and cover. Simmer, covered, for 20 minutes, until the squash is very soft.
- Meanwhile, heat ½ tablespoon olive oil in a small skillet over medium heat.
- Add the tempeh and cook, stirring occasionally, for about 6 minutes, until lightly browned. Remove tempeh from skillet and set aside.
- Once the squash is tender, remove pot from heat and use an immersion blender to purée the soup in the pot.
No immersion blender? No problem! You can blend the soup in a regular blender. Be sure to not over-fill the blender — no more than halfway. When the soup is pureed, add the kale leaves and stir to combine. The heat of the soup will wilt the kale. Transfer the soup to a bowl, top with the tempeh and Greek yogurt, and serve immediately.