Mushroom Tempeh Soup
“Tempeh is an overlooked and underused ingredient. It’s very nutritious as the soya beans are fermented. In this recipe we use it in a soup which is different to most tempeh recipes which use it as a meat substitute. ”
Prep time - 20 minutes
Cook time - 20 minutes
Difficulty - Medium
Serves / makes - 2 portions
Ingredients
Olive oil
1 white onion, finely chopped
2 garlic cloves, finely chopped
10 chestnut mushrooms, roughly chopped
2 teaspoon fresh thyme leaves
1 litre water
2 teaspoon stock powder
1/2 block tempeh, roughly chopped
Salt and white pepper
Black peppercorns
14 kale flowers or brussel sprouts
A squeeze of lemon juice
Equipment
Large saucepan
Hand blender
Frying pan
Method
Heat the oil in a large saucepan. Add the oil, once hot add the onion, fry, on a medium heat until the onion becomes translucent. 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.
