Ingredients

• Ingredients 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 Salt and white pepper Black peppercorns 14 kale flowers or brussel sprouts A squeeze of lemon juice

Preparation

• 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