Broccoli Lentil Soup

Cook the Tempeh

1. Preheat the oven to 180°C.
2. Cut the tempeh into cubes and place on a lined baking tray.
3. Spray or coat with 1g avocado oil, then season with a good pinch of salt and pepper.
4. Bake for around 20 minutes, or until lightly golden.

Make the Soup

1. Chop the onion, garlic, broccoli and red pepper.
2. Set a saucepan over a medium heat and add the onion and garlic and cook for a few minutes, until softened. If anything starts to stick, add a splash of water.
3. Add the broccoli, red pepper, lentils, chilli flakes, salt, pepper and enough water to cook everything through.
4. Simmer for 15 – 20 minutes, or until the lentils and vegetables are tender.
5. Add the fresh coriander, then blend until smooth.
6. Taste and adjust the seasoning before serving.
7. Add the baked tempeh to the top – sort of like croutons. However, if you don’t care for crispy tempeh, you could always throw it in the soup instead of oven baking it.