Tempeh & Corn Soup

2 yellow onion, cut cone #2

2 stalks of celery, cut cone #3

1 chilli, finely diced (optional)

2 garlic cloves, minced

1 pkg tempeh

2 tbs (cornstarch) or arrowroot

1 tsp powder vegetable broth

4 cups corn kernels (fresh)  or frozen

2 cups vegetable stock

to serve

soy cream  Or Soy yogurt

coriander (cilantro) or parsley

Cut the tempeh into chunks. Preheat 7qt on medium heat

add-2 tbs of oil.  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 and corn Bring to a gentle simmer add cornstarch and veggie powder broth and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.  Blend ½ the soup in blender then add back to pan of soup and stir.

Serve warm drizzled with soy cream or soy yogurt, torn coriander (cilantro) or parsley and a little sprinkle of cayenne pepper if desired.