SMOKY SWEET POTATO SOUP

1. Slice spring onions, peel and chop shallot. Heat oil in a large saucepan, sauté for 5 minutes. Add crushed garlic, spices and tomato paste, cook for further 1 minute.

2. Peel and dice potatoes. Add to saucepan with orange zest and juice. Stir in 1L of water and stock cube, bring to the boil. Simmer for 15 minutes, or until potatoes are tender. Season to taste with salt and pepper.

3. Finely chop tempeh and slice kale. Heat a large pan with oil over medium heat. Cook tempeh for 3-4 minutes until crispy, move to one side of pan. Add kale to wilt.

4. Blend soup until smooth using a stick mixer. Slice and toast bread if desired.

4. Divide soup between bowls, top with tempeh and kale. Serve with bread on the side.

Tip!
Serve with a dollop of yoghurt or sour cream if desired.
Leave potato skins on for extra nutrition and texture.

1/3 bunch spring onions
1 shallot
1 tbsp oil, for cooking
3 garlic cloves
2 tsp smoked paprika
2 tsp dried oregano
1 tbsp tomato paste

1 medium potato
800g sweet potatoes
1 orange, zest and juice
1 vegetable stock cube

1 packet ready-to-eat tempeh
1/2 bunch tuscan kale (rinsed)
1/2 tbsp oil, for cooking

1 five-seed loaf

salt and pepper, for seasoning