Quorn, leek & potato soup
-
- 1review
- 21saves
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
- Saute the onion, leek and potato in a pain for ten mins until tender using low fat spread/butter.
- Add stock, rosemary and quorn fillets. Cover and simmer for 15 mins.
- Remove quorn fillets and wrap in foil to keep warm.
- 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.
Similar recipes
Reviews (1)
Write a review
Click on stars to rate
