Tempeh & Sweet Corn Soup

Name: Tempeh & Sweet Corn Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 brown onion, finely diced; 1 Tb brown sugar; 1 stick celery, finely diced; 1 chilli, finely diced (optional); 4 servings coriander (cilantro) or parsley; 2 Tbs cornflour (cornstarch); 411 grams x 410g tinned creamed corn; 473 milliliters corn kernels (fresh or tinned); 2 garlic cloves, minced; 4 servings soy cream or natural yoghurt (for non-vegans); 1 teaspoon powder vegetable stock; 255 grams 250 g tempeh; 1 L (2 pints) homemade or good quality vegetable stock

Tempeh & Sweet Corn Soup is a gluten free recipe with 4 servings. One serving contains 326 calories, 17g of protein, and 9g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. It works well as a main course. Autumn will be even more special with this recipe. A mixture of brown onion, corn kernels, coriander, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the natural yoghurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert.