Tempeh & Sweet Corn Soup

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
8%
CHOL
0%
SOD
68%

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Ingredients for 4 servings

1 brown onion, finely diced

1 stick of celery, finely diced

1 chilli, finely diced (optional)

2 garlic cloves, minced

250 g (9 oz) tempeh

2 tbs cornflour (cornstarch)

1 tsp powder vegetable stock

2 x 410g (14.5 oz) tinned creamed corn

2 cups corn kernels (fresh or tinned)

1 L (2 pints) homemade or good quality vegetable stock

1 tbs brown sugar

soy cream or natural yoghurt (for non-vegans)

coriander (cilantro) or parsley

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