Total Calories: 101
Yield: 11 cups
In a large soup pot, dry roast the kasha, stirring constantly.
When the kasha starts to get darker, add thewater. Itwill bubble and steam up, so be careful; don’t burn yourself.
Wash the leeks well, opening up the inner leaves so you can remove any dirt.
Add the leeks, turnips, tempeh, mushrooms, bay leaf, sage, thyme, and garlic powder to the kasha and water. Bring to a boil, lower the heat, and simmer for 10 minutes.
Stir in the peas and salt, and continue to simmer for 5 more minutes. Turn off the heat and leave covered until ready to serve.
Sprinkle yeast and green onions over each serving as a garnish.
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