Mixed Vegetable SoupTotal servings: 6
250 g sliced tempeh
3 large potatoes
2 large onions
3 large carrots
2 Tbs oil
1 glove garlic
3 ribs of selery
1 small cabbage
Put peeled potatoes and sliced carrots into pan and add 2 cups of water. Boil for 15 min.
In another pan, cook the chopped onions and garlic until tender, then add the cabbage and celery and cook for 15 min. Mix the contents of the 2 pans together, add can tomatoes, 5 cups of water and the cubed tempeh and simmer for 25 min.
Bring to taste with salt, pepper, thyme.