Made with Quorn Vegetarian Chicken Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
For the Soup…
- 2 frozen Quorn Vegetarian Fillets
- 1 corn on the cob
- 1.2 litres vegetable stock
- 1 garlic clove, crushed
- 1 small carrot, diced
- 75g fine egg noodles
- 25g spinach leaves
To serve…
- Flat leaf parsley, chopped
Method
For the soup...
- Remove the kernels from the corn on the cob and reserve for later. Cut the cob in half and place in a medium sized saucepan (this provides lots of flavour!).
- Add the stock, frozen Quorn Vegetarian Fillets, garlic and carrot. Bring to the boil, reduce to a simmer and simmer for 10 minutes.
- Remove the cob and discard.
- Remove the Quorn Vegetarian Fillets and shread using 2 forks. Place the shredded Vegetarian Fillets back into the pan.
- Gently crush the noodles to create short strands. Add to the pan and simmer for 5 minutes.
- Add the sweetcorn kernels and spinach leaves, simmer for 2 minutes.
To serve…
- Ladle into warmed serving bowls and garnish with flat leaf parsley.
Chefs tip
To give this soup an Asian spicy twist add a pinch of chilli flakes and a stick of lemongrass for an aromatic change.
Recipe Inspiration
See all recipes
RecipesCreamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets
Serves 4
70 mins
573 cals
(Per serving)
The nation has spoken
(1)
5 out of 5 stars
Kerry
5 out of 5 stars
A staple in my house! I make a big batch once a month and add any left over vegetables I have in the fridge. I add sesame oil and soy sauce too!
Response from Quorn
We are glad to learn that it's a staple in your house. Keep it up.
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