Quorn Vegetable Soup

Ingredients

• 100g frozen Quorn mince
• 1 red onion, finely chopped
• 1 x 400g can chopped tomatoes
• 225g tomato passata
• 1-2 tsps vegetable stock powder
• 4 carrots, chopped
• 2 courgettes, diced
• 115g new potatoes, diced
• 110g frozen kidney beans
• 300ml boiling water, from a kettle
• 50g frozen peas
• 1 tbsp chopped fresh basil

Cooking Instructions

1. Heat a large non stick pan and dry-fry the Quorn and red onion until lightly browned.
2. Stir in the canned tomatoes, passata and stock powder. Add the carrots, courgettes, potatoes and kidney beans and simmer for 15 mintues, gradually adding the boling water.
3. Then continue cooking for a further 10 minutes. Five minutes before the end of cooking, add the the frozen peas and chopped basil.

Tips

You can freeze the quorn mince and use straight from the freezer in soups and pasta sauces.