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Vegetarian Quorn Pieces product packaging with nutritional information

Made with Quorn Meat Free Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

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Ingredients

  • 300g Quorn Meat Free Pieces
  • 2 tbsp oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 tbsp medium curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • pinch cayenne pepper
  • 1 head cauliflower, cut into small florets
  • 1L vegetable stock
  • 200g potatoes, diced
  • 50ml double cream
  • salt and freshly ground black pepper
  • 1 tbsp freshly chopped coriander
  • Smoked paprika to garnish

Method

  1. Pre-heat 1 tbsp oil and fry the Quorn pieces for a few minutes until beginning to colour, put to one side.
  2. In a deep pan, heat the oil and add the onion. Fry for 3 minutes, then add the garlic, spices and cauliflower florets, mixing well and ensuring the cauliflower is evenly coated.
  3. Fry for a further 3 minutes, then add the stock. Bring to the boil, before leaving to simmer for 10 minutes.
  4. Remove from the heat and blend the soup using a hand blender until smooth.
  5. Return the soup to the heat and add the diced potatoes, allowing to simmer for 15 minutes, or until tender.
  6. In the final 5 minutes, add the Quorn Pieces. Allow to cook through thoroughly, stir in the cream and coriander. Season to taste.  Serve hot and garnish with the chopped coriander and a sprinkling of smoked paprika.

Did you know? Cauliflower counts towards one of our 5-A-DAY and is a great source of vitamin C.

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