Red Pepper Soup

Red Pepper Soup

Print Recipe

Ingredients
  

  • 1 brick of Henrys Tempeh Crumble crumbled up
  • 1-2 tbsp corn starch
  • 1/2 tsp salt
  • 1 onion halved
  • 1 head of garlic halved
  • 1 inch piece of ginger
  • 4 red bell peppers
  • 1 can of coconut milk
  • Veg oil for frying

Instructions
 

  • Preheat your oven to 425F. On a baking tray, place the onion, garlic, ginger, and bell peppers. Drizzle with 1 tbsp of veg oil and a pinch of salt. Roast in the oven until super soft. The garlic will take less time, so take out the garlic once it’s soft. Once soft, roughly 30-40 minutes, set aside to cool slightly.
  • While the veg is in the oven, make the crispy tempeh. Crumble the tempeh into a bowl and add the corn starch and salt. Toss to evenly coat.
  • In a small pan, add enough oil to coat the bottom of the pan and warm over medium heat. Once the oil is hot, carefully add the tempeh and fry until golden brown. Remove and set aside.
  • Gently remove the pepper stems and skins of the garlic and onions. Place all the veg in a blender, with a can of coconut milk. Blend until very smooth. If it is too thick, add 1/2 cup of water at a time, until it’s the thickness you like.
  • Spoon into bowls and top with crispy tempeh and dig in!