Name: Homemade Vegetable Soup with Quorn Meatless Pieces
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3.5 cups Quorn Chiqin Pieces; 4 cups vegetable stock; 3 bay leaves; 2 carrots - washed and chopped; 1 leek - washed and chopped; 2 sticks celery - washed and chopped; 1 tbsp vegetable oil; 2 shallots, sliced; 1 garlic clove, crushed; ¾ cup drained sweetcorn; ¼ tsp chili flakes; 1 tbsp arrowroot, mixed with water

Made with Quorn Meatless Diced ChiQin Pieces

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Soy-free

High in Protein

High in Fiber

Low in Saturated Fat

No Artificial Ingredients

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Ingredients

3.5 cups Quorn Chiqin Pieces
4 cups vegetable stock
3 bay leaves
2 carrots - washed and chopped
1 leek - washed and chopped
2 sticks celery - washed and chopped
1 tbsp vegetable oil
2 shallots, sliced
1 garlic clove, crushed
¾ cup drained sweetcorn
¼ tsp chili flakes
1 tbsp arrowroot, mixed with water

Method

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.
Meanwhile, in a frying pan, heat the oil and cook the Quorn Meatless ChiQin Pieces 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, chili flakes and arrowroot. Stir well, allow to simmer and thicken slightly.
Remove the bay leaves and season to taste.

Serve with a chunk of crusty bread and butter.