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

1. 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.

2. 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.

3. Grind the black peppercorns in a pestle and mortar.

4. 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.

5. 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.

6. Pour the soup into bowls and dress with the kale flowers/sprouts and black pepper.