Fiery Napa Cabbage Soup With Tempeh Croutons


For the tempeh croutons
-1 8 oz package of tempeh
-2 cup of water
-1 tbsp ghee (clarified butter), I use Purity Farms

For the soup
-2 tbsp ghee
-1 large onion, cut in half and then sliced thinly
-3 cloves garlic, minced
-1 inch piece of ginger, diced
-1 head of Napa cabbage, roughly chopped
-1 sweet potato, peeled and diced
-1 bunch of radishes, diced
-5 cups water
-1/2 tsp chipotle powder (you can sub cayenne if you can't find it, but the combo of the smoke and heat is worth the extra effort to find it)


 For the tempeh croutons

1. Place the tempeh in a saucepan with 2 cups of water and simmer for 10 to 15 minutes to soften it; remove from the saucepan, pat dry and when cool enough, cut into cubes
2. Heat 1 tbsp ghee in a pan over medium high heat; add tempeh cubes and a dash or two of salt and cook, stirring frequently, until golden brown, about 7 minutes; remove and set aside.

For the soup

1. Heat the 2 tbsp of ghee a large pot over medium-low heat and add the onion and 1/2 tsp salt, cooking until translucent, about 5 minutes. Add the garlic and ginger and cook for a few more minutes.
2. Add the cabbage and 1 tsp of salt and sauté for a minute or two until it wilts slightly; then add the sweet potato, radishes, water and chipotle powder; bring to a boil and cook for about 10 to 15 minutes, or until the sweet potato and radishes are tender.
3. Let the soup sit for at least 15 minutes to allow the flavors to deepen; when serving, top each bowl with the tempeh croutons.