Sweet Potato Soup with Sticky Tempeh

Method

1. 1 Preheat your oven to 200°C (390°F).
2. 2 Place the sweet potato and carrot chunks on a lined baking tray along with the whole garlic bulb. Drizzle with extra virgin olive oil, season with salt and black pepper, and toss to coat. Roast for 45 minutes until tender and well roasted.
3. 3 Meanwhile, heat a drizzle of sesame oil in a pan over a low-medium heat, add the tempeh, and lightly fry for 5 minutes until it starts to turn golden. Add the soy sauce, maple syrup, and sriracha if using, and stir until the tempeh is well coated and sticky. Turn off the heat and set aside.
4. 4 Cook the soba noodles according to package instructions and set aside.
5. 5 Once the vegetables are roasted, transfer them to a food processor along with the squeezed garlic flesh, miso paste, ginger, and vegetable stock. Blend until smooth. If you used warm stock the soup should be warm enough to serve — if not, transfer to a pan and heat through to your desired temperature.
6. 6 Divide the soup into bowls, add the soba noodles and sticky tempeh, and top with fresh coriander, sesame seeds, and a squeeze of lime.