Cauliflower SoupTotal servings: 6
2 tablespoon vegetable oil
1 medium onion, peeled and chopped
1 glove garlic, crushed
200 g tempeh, cut in very small cubes
1 liter vegetable stock
1 medium cauliflower, cut in florets
2 tablespoon cumin
1 teaspoon coriander powder
salt and pepper
2 tablespoon parsley, chopped
In a soup pot add the oil and bake the garlic and onion until the onion is translucent. Add the tempeh cubes, vegetable stock, cauliflower, cumin and coriander. Bring to boil and simmer for about about 15 minutes. Optionally you can add some cooked rice or cooked noodles. Bring the soup to taste with salt and pepper.
Serve the cauliflower soup in soup plates and decorate with chopped parsley.