Mushroom Tempeh Soup

Vegan Chef Day

Try this unusual, beautiful and filling soup for a tasty lunch or dinner.

  1. Olive oil
  2. 1 white onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 10 chestnut mushrooms, roughly chopped
  5. 2 tsp fresh thyme leaves
  6. 4 cups water
  7. 2 tsp stock powder
  8. 1/2 block tempeh, roughly chopped
  9. Salt and white pepper
  10. Black peppercorns
  11. 14 kale flowers or brussel sprouts
  12. A squeeze of lemon juice

Makes 2 portions

  • Heat the oil in a large pan
  • Add the oil, fry it on medium heat until soft
  • Add the garlic and fry for another 5 minutes
  • Add the mushrooms, thyme, water, stock, and tempeh
  • Simmer for 15 minutes, blend with a hand blender until smooth
  • Taste and add salt and white pepper to your personal preference
  • Grind the black peppercorns in a pestle and mortar
  • Cut the kale flowers or sprouts in half lengthways
  • Heat a little oil in a frying pan on high heat, add the kale flowers/sprouts
  • Fry for 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
  • Pour the soup into bowls and dress with the kale flowers/sprouts and black pepper

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