Quorn, leek & potato soup

  • 21saves
  • 30min

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.

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Reviews (1)

Pal118
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1

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

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