

Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Vegetarian Chicken Pieces
- 800g beans, white, medium sized
- 1 level teaspoon salt
- 2 celery sticks
- 3 carrots
- 1 onion
- 5 cloves of garlic
- 2-3 tbsp olive oil
- 1 tbsp tomato paste
- 3 bay leaves
- 2 sprigs rosemary
- 1 vegetable bouillon cube
- 1 red apple
- 2 litres water
To Serve (optional):
- Chili flakes
- Feta cheese
- Olives
Method
- Chop the celery and carrot into 1-2 cm pieces.
- Roughly chop the onion and thinly slice the garlic.
- Heat the olive oil in a pot and toss in the vegetables. Sauté for 15-20 minutes, stirring occasionally, until they soften. Once the juices have evaporated and the veg is soft, stir in the tomato paste and sauté for another minute.
- Add the bay leaves, rosemary, bouillon cube, and the apple (leave it whole, as it’ll help thicken the soup. Don’t worry, you’ll remove it at the end).
- Pour in the water, cover the pot, and simmer for 1 hour. Check on it occasionally and top up with boiling water if needed to keep the simmer going.
- About 10 minutes before it's done, add the Quorn Vegetarian Chicken Pieces and beans and season with salt and pepper, then cover again.
- Once ready, remove the apple and discard.
- To Serve with a sprinkle of chilli flakes, a drizzle of extra virgin olive oil, feta, thyme and a pinch of salt and pepper. Tuck in with a hunk of bread.







