1 tbsp olive oil or butter
4 garlic cloves minced
2 large onion , chopped
2 lb zucchinis diced
4 cups water
6 cubes chicken bouillon
1 cup heavy cream
1 cup milk
8oz Tempeh ( cooked and seasoned to your taste)
2 teaspoons Cayenne pepper
Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 – 4 minutes until they are light golden brown.
Add zucchinis, water bouillon cubes . Bring to a boil, then cover and reduce heat to medium.
Cook for 15 – 20 minutes or until zucchini is very soft.
Puree soup in blender and return back to pot
Add heavy cream and milk and simmer for 15 mins
Add Tempeh and cayenne pepper
Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper to taste. Serve hot or at room temperature.
Complements of Daniel Roskamp.