- 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.