Dill Soup

Pre-heat a heavy-bottom pot over medium-high heat. Then add the oil, and allow it to heat for a minute. Then add the onion and a pinch of salt, and reduce the heat to medium (or medium-low if you have a very powerful stove). Sautee for 15 minutes, allowing the onions to caramelize slowly over the moderate to low heat. Stir every several minutes.

Use this time to prep the other produce and make the easy lemon dill hummus if using.

When the onions are well caramelized, add the garlic, and sautee another two minutes. Then add carrots, potatoes, and water. Bring to a boil, reduce the heat to a simmer, and cover the pot. Let stew 20 minutes or until the carrots are tender.

While you wait, make the tempeh crumble. Heat a pan over medium-high heat, add the oil and allow it to heat, and crumble the tempeh into the pan. Then add a good sprinkle of salt. Sear until well browned, stirring occasionally (about 10 minutes). When the tempeh is golden brown, turn off the heat, and set the tempeh aside for later.

When carrots are soft, add chickpeas, corn, and spices. Let simmer another 5 minutes. Then add the hummus and half the herbs. Let simmer 2-3 minutes or until heated through.

Now turn off the heat, add in the lemon juice, and fold in the shredded spinach. Season with salt and pepper to taste (I like LOTS of pepper).

Divide the soup into 4 bowls and top with the crumbled tempeh. Enjoy!