Pour the vegetable stock into a large saucepan, heat gently then add the diced sweet potato, lime zest and juice, chopped chilli, ginger and garlic and soy sauce. Bring to the boil, cook for 5 minutes then toss in the mushrooms and sugar snap peas and reduce the heat, simmer for 2 minutes then add the tomatoes and quorn. Cook over a low heat for a further 2 to 3 minutes. Serve hot scattered with chopped fresh coriander.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.