Vegetable Soup with Tempeh

Ingredients

• 375 g shelled peas (or 1 kg frozen peas with beans)
• 1 onion
• 2 carrots
• 1 stalk leek
• 200 g potatoes
• 2 tbsp butter
• 1 l vegetable broth (instant)
• Salt
• ground pepper
• nutmeg
• 150 g tempeh (soy product, soy bread)
• 2 tbsp Soy sauce
• 2 tbsp oil

Instructions

1. 1.

   Slice the tempeh and marinate it with soy sauce.

2. 2.

   Peel and finely dice the onion. Peel the carrots, clean the leek, wash both, and slice thinly.

3. 3.

   Peel, wash, and cube the potatoes.

4. 4.

   Heat butter in a pot, sauté the onions until translucent, add the vegetables (except peas), cook briefly, then pour in broth, bring to boil, add peas, and simmer for about 20 minutes. Season with salt, pepper, and nutmeg.

5. 5.

   Pan-fry the tempeh in hot oil until browned on both sides.

6. 6.

   Serve the pea soup in bowls, topped with the fried tempeh.