Fennel soup with Tempeh

Ingredients

100 g plain tempeh

1 fennel bulb (reserve the green part for garnish)

2 cloves garlic

1 tablespoon dried sage leaves or basil

1 vegetable stock cube

2 tablespoon grated Parmesan cheese

1 liter water Black pepper

Method

Wash the vegetables well and cut off the tops and bottoms of the zucchini and fennel. Cut them into thick slices and place them in the pan. Peel the garlic cloves and add them, along with the sage leaves, the stock cube, and boiling water.

Then cut the tempeh into thin slices, strips, or triangles. Then fry the tempeh in a generous amount of sunflower oil until golden brown. Season with salt, pepper and paprika spices to taste. Place the tempeh on top of the soup.