Provençal Soup

Total servings: 6


3 carrots, sliced
2 large potatoes, peeled and diced
2 cups water
2 onions, chopped
2 Tbs oil
3 celery ribs, diced
1/2 cabbage, shredded
1 clove garlic, crushed
1/2 tsp oregano
1/2 tsp thyme
5 cups vegatble stock
1 can tomatoes, sliced, 500 g
200 g temeph, cubed
salt and pepper to taste
6 tsp parsley, chopped


Put the patotoes, carrots and 2 cups of water in a pan and cook for about 15 minutes.

In fry pan add the oil and saute the onion until tender. Add the celery and cabbage and saute for 10 minutes. Add to this mixture to the boiled potatoes and carrots.

Add the tempeh, vegetable stock, tomatoes, oregano, thyme, garlic and simmer the soup for 20 minutes. Add salt and pepper to taste.

Just before serving add 1 tsp chopped parsley in each soup bowl.

Vegan: Yes
Vegetarian: Yes