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Recipes for Everyone

Homemade Quorn Vegan Chik'n and Vegetable Soup

Serves 4
cooking time
15 mins
78 cals * Per Serving
0.4g sat fat * Per Serving

For a hearty winter dish, try our homemade Vegetable Soup with Quorn Vegan Chik'n Tenders recipe. A deliciously easy dish that's perfect for cold days.


  • 3.5 cups Quorn Vegan Chick’n Tenders
  • 4 cups vegetable stock
  • 3 bay leaves
  • 2 carrots - washed and chopped
  • 1 leek - washed and chopped
  • 2 sticks celery - washed and chopped
  • 1tbsp vegetable oil
  • 2 shallots, sliced
  • 1 garlic clove, crushed
  • ¾ cup drained sweetcorn
  • ¼ tsp chilli flakes
  • 1 tbsp arrowroot, mixed with water


  1. In a large saucepan, 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 cook the Quorn Chick’n Tenders for 7 minutes, until they begin to turn golden. Add the shallots and garlic and continue to cook 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 and butter.

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