Mushroom Tempeh Soup

Method

• Heat the oil in a large pan
• Add the onion, fry it on a 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 till 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 length ways
• Heat a little oil in a frying pan on a 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