Mushroom Tempeh Soup

Vegan Chef Day

Vegan mushroom tempeh soup

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

Ingredients

  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. 1 litre 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

Preparation

Makes 2 portions

Method

  • Heat the oil in a large pan
  • Add the oil, 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

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.