Vegan Mushroom Tempeh Soup
Inspired by: Veganuary
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
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!