Tempeh and Rice Soup with Saffron, Lime, Jalapeno and Cilantro
INGREDIENTS
1 1/2 cup of tempeh sliced 1/4 inch thick, 3/4 inch long and grilled with 4 tbsp of olive oil and set aside
2 Tbsp olive oil
1 small onion, diced
2 tbsp minced jalapeno
1 Tsp minced garlic
1 tsp saffron, crushed
6 cups vegetable broth
1 Tsp salt
1/4 tsp black pepper
1 cup cooked brown rice
1/4 cup fresh lime juice
2 tbsp chopped cilantro
Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno and garlic; saute for 2 minutes. Add the saffron and sliced tempeh(above); saute 3-4 minutes. Stir in the vegetable broth, salt and pepper. Bring the soup to a boil, then lower it to a simmer. Simmer the Soup for 15 minutes. Stir in the cooked rice and the lime juice. Return the soup to a simmer and cook the soup another 10 minutes. Stir in the Cilantro and serve while hot.