Tomato Cream SoupTotal servings: 4
200 g tempeh, cut in small cubes
1 onion, chopped
2 cups soymilk
1 large tomato, diced
1/4 teaspoon oregano
salt and pepper to taste
2 Tbs chopped parsley
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.