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Traditional cabbage soup with smoked tempeh and prunes

A real traditional cabbage soup is made for cold and damp days. Try its lighter version with smoked tempeh. The soup is excellent, and full of natural probiotics from sauerkraut and tempeh for better immunity.

Main dish, Soup

Traditional cabbage soup with smoked tempeh and prunes


  • 1 onion
  • 4 tablespoon olive oil
  • 3 small potatoes
  • 1 package of smoked tempeh
  • 1–2 tablespoon buckwheat/barley flour
  • 1 l vegetable broth
  • 1,5 dcl oat cream
  • 1 cup sauerkraut
  • 2–3 bay leafs
  • 1 tablespoon ground sweet red pepper
  • 1 teaspoon cumin
  • Himalayan salt
  • pepper

For decoration:

  • a handful of prunes


Fry the cubes of smoked tempeh in hot oil until brown, do not stir at first so that they do not fall apart. When the tempeh turns brown and puffs up, add the onion and cumin. Fry for a while longer until the onion is clear. Then dust with flour and mix. As soon as all the ingredients have acquired a light brown color, cover everything with vegetable broth and add ground paprika. Add potatoes to the pot, salt and cook until soft. When they are soft, add white sauerkraut cut into smaller pieces and cook for a while longer. At the end, soften the sour taste of the soup with vegan cream, garnish with prunes and serve with a slice of sourdough bread.

Enjoy your meal!

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