About this recipe:This hearty spicy soup is perfect to serve as a vegetarian main with a large slice of rosemary or garlic focaccia.
6 Quorn sausages
1 tbsp olive oil
1 roughly chopped onion
1 seeded and sliced red chilli
2 seeded and diced red peppers
400g can plum tomatoes
300ml vegetable stock
1 tbsp sun-dried tomato paste
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Method Prep:12min › Cook:17min › Ready in:29min
Grill or gently fry 6 Quorn sausages until golden brown, then set aside. Meanwhile, put 1 tbsp olive oil into a pan and gently cook 1 roughly chopped onion, 1 seeded and sliced red chilli and 2 seeded and diced red peppers, covered, for 6-7 minutes or until tender.
Stir in a 400g can plum tomatoes, 300ml vegetable stock, made with a stock cube, and 1 tbsp sun-dried tomato paste. Season. Bring to the boil and reduce the heat a little. Half-cover the pan with a lid and simmer for 10 minutes or until the vegetables are tender.
Slice the sausages. Whiz the soup in a food processor or blender until smooth. Tip back into the pan and add the sausage slices, then reheat until piping hot. If liked, top with a swirl of half-fat crème fraîche and a light sprinkling of cayenne pepper and serve.
I loved this! I made it with my favourite vegan sausages. The only thing I did differently was that I only put half the mixture in the food processor then added it back to the pan. That way it was a bit chunky but you also had a nice soupy consistency. Really delicious! - 08 Sep 2015