Bacon Tempeh Soup

Total servings: 4


100 g bacon tempeh
200 g dried split peas
750 ml vegetable stock
1 stalk celery, chopped
1 medium onion, chopped
1 medium carrot, cut in small cubes
1 tablespoon vegetable oil
1 tabelspoon fresh oregano, chopped
1 tablespoon fresh spring onions, chopped
salt and pepper to taste


Cover the split peas in 1 liter water and let them soak 2 to 4 hours. Drain the peas and put them in soup pot. Add the vegetable stock, celery, carrot and onion. Bring to boiling point and simmer for about 60 minutes (or 20 minutes in pressure cooker) until the peas are tender.

Add the tempeh and purée the soup until very smooth. Continue to boil for another 10 minutes. Bring this Bacon Tempeh Soup to taste with salt and pepper. Sauté the oregano leaves and chives briefly in the vegetable oil and add this to the soup.

Serve the Bacon Tempeh Soup when still very hot.

Vegan: Yes
Vegetarian: Yes