Tempeh & Sweet Corn Soup

 

 Tempeh & Sweet Corn Soup

Preparation time: 30 mins Serves 4

1 brown onion, finely diced

1 stick of celery, finely diced

1 chilie, finely diced (optional)

2 garlic cloves, minced

(9 oz) tempeh

2 tbs cornflour (cornstarch)

1 tsp powder vegetable stock

 (14.5 oz) tinned creamed corn

2 cups corn kernels (fresh or tinned)

(2 pints) homemade or good quality vegetable stock

1 tbs brown sugar

to serve

soy cream or natural yogurt (for non-vegans)

coriander (cilantro) or parsley

Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.

Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.

Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.

Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.

Serve warm drizzled with soy cream or natural yogurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired

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