Cream & Crunch: Tomato soup with Christmas tempeh

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This is a recipe for 4 portions. It can be made vegetarian or vegan! 

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Ingredients for the soup

1 kg tomatoes

1 garlic clove

1 small onion

2 tbsp tomato paste

2 cm ginger root or ½ tsp ginger powder

1 tbsp sugar

1 tbsp olive oil

1 tbsp dried oregano (or other herbs that you prefer)

150 ml liquid cream (for vegans: use a soy based cream)

+ salt & pepper

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Ingredients for the tempeh

250 g Christmas tempeh from green peas & red rice (thawed overnight or for 10 minutes in the microwave)

5 tbsp peanut oil, coconut oil or sesame oil

1 tbsp cumin seeds

+ salt & pepper

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*** If you have tempeh left, store in the fridge for maximum 2 days and add the slices/crumble on a sandwich with a little ketchup or mayo. Tempeh is great even when it is served cold!

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