Vegan Mushroom Tempeh Soup

Inspired by: Veganuary

INGREDIENTS

• Olive oil
• 2 white onion, finely chopped
• 4 garlic cloves, finely chopped
• 15 chestnut mushrooms, roughly chopped
• 3 tsp fresh thyme leaves
• 1 ½ litre water
• 3 tsp stock powder
• 1 block tempeh, roughly chopped
• Salt and white pepper
• Black peppercorns
• 14 kale flowers or brussel sprouts
• A squeeze of lemon juice

DIRECTIONS

• Heat the oil in a large pan
• Sauté garlic for 5 minutes
• Then add the mushrooms, thyme, water, stock and tempeh
• Simmer for 15 minutes, blend with a hand blender till smooth
• Add salt to taste
• In a pestle and mortar grind the black peppercorns
• Chop the kale flowers or sprouts in half length ways
• Fry the kale flowers/sprouts with a little oil in a frying pan on a high heat.
• In a few minutes, add a splash of water, a dash of salt and a lid or plate to completely cover
• Cook for a few minutes until just cooked, you can put a fork into them.
• Add the lemon juice and stir, remove from the heat
• Serve and enjoy!