Quorn hot and sour fragrant soup recipe

6 ratings Rate
  • Serves 4
  • 15mins to prepare and 10mins to cook
  • 220 calories / serving
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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 minutesServe 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.

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  • Ingredients

  • 1.5l vegetable stock
  • 450g sweet potato, peeled and diced
  • finely grated zest and juice of 1 lime
  • 1 red chilli, deseeded and finely chopped
  • 2cm root ginger peeled and grated
  • 2 cloves of garlic, peeled and finely chopped
  • 2tbsp light soy sauce
  • 150g shitake mushrooms, wiped and sliced
  • 150g sugar snap peas
  • 150g cherry tomatoesg, halved
  • 300g chicken style quorn pieces
  • 3tbsp chopped fresh coriander
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  • Energy 932kj 220kcal 11%
  • Fat 4g 6%
  • Saturates 1g 5%
  • Sugars 11g 5%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 34.9g Protein 13.4g Fibre 9.8g


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