Tomato Cream Soup

Total servings: 4

Recipe ingredients

200 g tempeh, cut in small cubes

1Tbs oil

1 onion, chopped

2 cups soymilk

1 large tomato, diced

1/4 teaspoon oregano

salt and pepper to taste

2 Tbs chopped parsley

Recipe directions

Add oil and onion to a pot and sauté until tender. Add all the other ingredients, except the parsley, and cook for 20 minutes. Mix with blender until smooth.

Just before serving the tomato cream soup, add 1 tsp chopped parsley in each soup bowl.

Vegan: Yes
Vegetarian: Yes