Inspired by the Candle Cafe Cookbook

Makes 1 large serving

Ingredients:

• 1 small clove garlic, minced
• half of a medium yellow or white onion, diced
• 2 stalks celery, diced
• 0.75 cup cooked corn, from fresh or frozen
• 1 cup vegetable broth or water
• 1.5 t herbs de provence
• salt and pepper, to taste
• 4 drops NuNaturals clear stevia (optional)
• 3 strips tempeh bacon

Method:

1. Coat a saucepan with nonstick spray and place over medium heat. Add garlic, onion, celery, corn, and herbes de provence into the saucepan. Cook until tender.

2. Add broth or water and bring to a boil.

3. Meanwhile, heat tempeh bacon in a skillet. Once crisp, remove from heat, and allow to cool.

4. Remove saucepan from heat and puree using an immersion blender. Blend until the soup reaches your desired consistency.

5. Return saucepan to heat and stir in salt, pepper, and stevia (if using).

6. Serve soup with crumbled tempeh bacon on top.

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