Quorn, leek & potato soup

    30 min

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


    Tyne and Wear, England, UK
    3 people made this

    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

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