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Lasagne Soup with Tempeh
Ingredients
-
300
g
Tempehmanufaktur organic natural tempeh
1
onion
1
clove of garlic
1
Bunch(es)
bunch of soup vegetables (carrot, parsnip, leek, celeriac)
2
tb
olive oil
3
tb
tomato purée
700
g
chopped tomatoes
700
ml
vegetable stock
100
g
lasagne sheets
2
ts
lasagne sheets
1
ts
sweet paprika
1.5
ts
brown sugar
Some
salt & pepper
Preparation
-
1. No time for lasagne? – No problem! This lasagne soup is super quick to make and tastes just divine. Cut the vegetables, onion, garlic and tempeh into small cubes and sauté in a large pot with olive oil.
2. Add the tomato paste, passata, vegetable stock and spices and simmer briefly.
3. Optional: Purée the sauce a little to make it creamier.
4. Break the lasagna sheets into pieces and add them. Simmer on low for about 15 minutes until the pasta sheets and vegetables are cooked.
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