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Vegan Curried Pea Soup with Tempeh Croutons

Curried Pea Soup with Tempeh Croutons

This curried pea soup with tempeh croutons is absolutely delicious and so easy. This recipe is vegan and gluten-free. This is exotic comfort food. 

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Author Tess Masters



tempeh croutons:

  • 1/4 cup (60ml) virgin coconut oil, plus more as needed
  • 1 (8oz/227g) pack tempeh, cut into thin slices


  1. To make the soup, heat the coconut oil in a large pot over medium-high heat for about 30 seconds until fragrant. Add the onion and garlic with a pinch of salt and saute for about 5 minutes, until the onion is soft and translucent. Add the lettuce and saute for just a minute until it wilts. Add the curry powder and remaining salt, stirring constantly for about 2 minutes until the mixture is combined and nearly dry. Add the broth, increase the heat to high, and bring to a boil. Reduce the heat to medium, and add the peas and parsley. Simmer, uncovered, for just a few minutes until the peas are tender but still vibrant green.
  2. Remove the pot from the heat and allow the soup to cool slightly. Transfer the soup to the blender in batches, and blast on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan, season with salt and pepper to taste, and warm it over low heat.
  3. To make the croutons, heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat, and add half the tempeh slices, without crowding. Fry on one side for about 2 minutes, until golden brown. Turn them over and brown the other side, about 2 minutes. (You may need to add more coconut oil.) Drain the tempeh on a plate lined with paper towel to remove excess oil. Repeat with the remaining coconut oil and tempeh slices, adding more coconut oil as needed.
  4. To serve, ladle the soup into bowls and top with tempeh croutons. 

Recipe Notes

Recipe from Extraordinary Vegan by Alan Roettinger. Published by Book Publishing Company.

Photo by Trent Lanz; styling by Alicia Buszczak