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Vegan Mushroom Tempeh Soup Recipe
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
Instructions
- 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!
Notes
Inspired by: Veganuary
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