Kohlrabi purée with tempeh


Serves 6

  • 1/2 kohlrabi, cleaned
  • 170 g tempeh
  • 1/2 onion
  • 1/2 l vegetable stock
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic
  • 1 tsp black sesame seeds
  • salt and pepper


Thinly slice the onion and sweat with 2 tablespoons of olive oil, add the kohlrabi, diced, and allow to sweat for a few minutes. Add salt and pepper to taste. Add the vegetable stock and cook everything for 15 minutes over a medium heat.

Cut the tempeh first into slices, then into strips, then finely dice. Grease a non-stick frying pan with the other tablespoon of oil and add the unpeeled garlic. Fry the diced tempeh in the pan for just a few minutes.

Blitz the kohlrabi with a hand blender and serve the soup with the crispy tempeh and toasted black sesame seeds.

Logo Coop Sole

Mobile – logo

Logo Coop Sole