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Ingredients

  • 300g Quorn Vegetarian Strips

  • A drizzle olive oil

  • 1 onion, diced

  • 2 cloves garlic, sliced

  • 300g raw beetroot, grated

  • 300g Maris Piper potatoes, diced

  • 1 carrot, grated

  • ¼ red cabbage, shredded

  • 50g tomato puree

  • 1.5 litres very low salt vegetable stock

  • To garnish:

  • 4 teaspoons light crème fresh

  • 4 sprigs of dill

Method

  1. Heat a drizzle of olive oil in a large saucepan over a medium heat. Add the onion and garlic, sauté for 5 minutes.
  2. Add the Quorn Strips, beetroot, potatoes, carrot, cabbage, tomato puree and stock. Stir well and bring to a simmer.
  3. Simmer for 12 minutes. Check that the potatoes are tender, add a few more minutes simmering time if required.
  4. Spoon into warmed serving bowls. Garnish each bowl with a dollop of crème fresh and a sprig of dill.

Chefs tip

If you prefer a smoother soup you can blend this soup after cooking using a stick blender.

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