Quorn, leek & potato soup

    Quorn, leek & potato soup

    23saves
    30min


    2 people made this

    About this recipe: One of my favorite homemade soups, can be eaten as a non vegetarian meal, just supplement the quorn for boneless chicken.

    Spoz Tyne and Wear, England, UK

    Ingredients
    Serves: 4 

    • 3 plain quorn fillets
    • 1 onion
    • 2 sliced leeks
    • 100g cubed & peeled potato
    • 1/2 tsp dried rosemary
    • 600g vegetable stock
    • 300ml semi/skimmed milk

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Saute the onion, leek and potato in a pain for ten mins until tender using low fat spread/butter.
    2. Add stock, rosemary and quorn fillets. Cover and simmer for 15 mins.
    3. Remove quorn fillets and wrap in foil to keep warm.
    4. Using a food processor blend the ingredients in the pan slightly so still a chunky texture. Then shred the quorn fillets and add back into mixture.

    Recently viewed

    Reviews (1)

    by
    2

    Hi. When do u add the milk? - 09 Jan 2012

    Write a review

    Click on stars to rate