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 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.
Remove the bay leaves and season to taste.
Serve with a chunk of crusty bread and butter.
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