Lemon Garlic Bamboo Rice Vegetable Soup with Dill & Tiny Tempeh “Meatballs”

Ingredients for Soup
1 1/2 Shallots diced
5 cloves of garlic minced
1 medium carrot small dice
1 small zucchini small dice
1/2 cup Bamboo Rice
1 lemon…juice and zest
5 cups vegetable stock
1 cup cold water
1 tbsp olive oil
1 large handful chopped dill
salt and pepper to taste

Directions for soup
Heat o/oil in a large soup pot over med/low heat…add garlic and shallots and sauté 2 minutes..add carrot and zucchini and sauté another 3 minutes…add vegetable stock and rice and simmer 25 minutes until rice is tender…add lemon juice and zest and fresh dill and tempeh meatballs and heat another 5 minutes..Serve immediately

Ingredients for Tempeh ” Meatballs”
8 ounce block tempeh put through food processor until fine
1 clove minced garlic
1/2 white pepper
2 tbsp dried oregano
1/4 tsp red pepper flakes
1/2.shallot minced
2 tsp dried Marjoram
1/2 cup V breadcrumbs
1 tbsp sesame oil
2 tbsp tomato sauce
4 tbsp pure pumpkin
1 tbsp vhopped fresh dill

Directions for Tempeh “Meatballs”
In a large mixing bowl starting with Tempeh, slowly add each ingredient mixing well after each and form into tiny little “meatballs”…Heat a sauté pan on a low medium heat with sesame oil to coat…add meatballs and allow to brown on all sides..approx 3-5 minutes..set aside and drop into soup 5 minutes before serving…Enjoy⭐️

Tips..Short grain brown rice is a terrific substitute if bamboo rice is not available…garnish with fresh dill and serve with crusty bread and a drizzle of sesame oil..🍽


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