Serves: 4

Homemade Vegetable Soup

Homemade Vegetable Soup

Time: 25 minutes

Calories: 78 per serving

INGREDIENTS:

  • 300g  Quorn Vegan Pieces
  • 900ml vegetable stock
  • 3 bay leaves
  • 2 carrots, peeled and roughly chopped
  • 1 leeks, washed and roughly chopped
  • 2 sticks celery, washed and roughly chopped
  • 1tbsp vegetable oil
  • 2 shallots, sliced
  • 1 garlic clove, crushed
  • 100g drained sweetcorn
  • ¼ tsp chilli flakes
  • 1 tbsp arrowroot, mixed with water

METHOD

  1. In a large pan, add the vegetable stock and heat until it has reached a rolling boil. Reduce the heat to a simmer and add the bay leaves, carrots, leeks and celery. Simmer for 15 minutes, until softened.
  2. Meanwhile, in a frying pan, heat the oil and fry the Quorn Pieces for 7 minutes, until beginning to turn golden. Add the shallots and garlic and continue to fry for 3 minutes until softened. Transfer into the large saucepan with the sweetcorn, chilli flakes and arrowroot. Stir well, allow to simmer and thicken slightly.
  3. Remove the bay leaves and season to taste.

Serve with a chunk of crusty bread.

Suitable for home freezing.

 


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