Vegan Mushroom Tempeh Soup

Inspired by: Veganuary


  • 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


  • 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!

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