2 tablespoons extra-virgin coconut oil
1 large white onion, thinly sliced
2 cloves garlic, coursely chopped
1 large head romaine lettuce, coursely chopped
1 tablespoon curry powder
1/2 teaspoon sea salt, plus more as needed
4 cups water
2 unsalted vegetable bouillon cubes (I use Massel)
1 pound frozen peas
1 1/2 cups coursely chopped fresh Italian parsley leaves and tender stems, lightly packed
1/4 teaspoon freshly ground pepper
For the croutons:
1/4 cup extra-virgin coconut oil, plus more as needed
8 ounces tempeh, cut into 1/2-inch squares
1. To make the soup, heat the coconut oil in a big soup pot over medium-high heat until fragrant, about 35 seconds. Add the onion and garlic and steer, until the onion begins to soften, about 6 minutes. Add the lettuce and stir constantly until it wilts, 1 to 2 minutes. Add the curry powder and salt and stir constantly, until the mixture is thoroughly combined and nearly dry, about 2-3 minutes. Add the water and bouillon cubes. Increase the heat to high and bring to a boil. Add the peas and parsley, and return to a boil. Decrease the heat to medium and simmer, uncovered, until the peas are very tender, about 15 minutes.
2. Remove from the heat and let cool. Working in batches, process in a Ninja blender until smooth. Filter into a clean soup pot and reheat over medium heat until steaming hot. Stir in the pepper. Taste and add more salt if desired.
3. While the soup is preparing, make the croutons. Heat the coconut oil in a small skillet and add a few tempeh pieces, without crowding. Fry on one side, until golden brown, about 1-2 minutes. Turn them over and brown the other side, about 1-2 minutes. Remove from the pan with a slotted spoon and drain on a paper towel, blotted with a second paper towel. Repeat with the remaining tempeh, adding more coconut oil if needed.
4. Serve the soup into shallow bowls. Serve at once, passing a bowl of the croutons separately.
Total time: 40 min