Mushroom Tempeh Soup | Vegan Recipes

Ingredients

• 1 tbsp olive oil
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 10 chestnut mushrooms, roughly chopped
• 2 tsp fresh thyme leaves
• 1 litre water
• 2 tsp stock powder
• 1/2 block tempeh, roughly chopped
• 1/4 tsp salt and white pepper (to taste)
• 1 tsp black peppercorns
• 14 kale flowers or brussel sprouts
• 1 tbsp lemon juice (a squeeze)