Recipes
Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces
Serves 4
50 mins
605 cals
(Per serving)
Made with Quorn Vegan Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 1 bag Quorn Vegan Pieces (280g)
- 2 small limes - juiced
- 250 ml vegetable stock
- 1 red onion - finely diced
- 1 fresh red chilli - finely diced
- 1/2 can coconut milk
- Handful of fresh coriander - finely chopped (and a little more to garnish)
- 1 tablespoon olive oil
- 1 teaspoon powdered turmeric
- 1/4 teaspoon chilli flakes
- 1 teaspoon cornflour (mixed into one tablespoon water)
- Salt and pepper to season
Method
- Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
- Add the frozen Quorn vegan pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
- Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
- Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
- Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
- Season with salt and pepper as required.
- Serve with rice and garnish with a sprinkling of freshly chopped coriander.
*Recipe credit: Moral Fibres
Did you know? To increase your fibre and micronutrient intake, why not serve with brown or wild rice, or a whole wheat flatbread?
Chefs tip
If you prefer, you can use reduced-fat coconut milk.
Recipe Inspiration
See all recipes
The nation has spoken
(3)
3 out of 5 stars
Jane Anderson
3 out of 5 stars
found it a little bland so added garlic and honey lovely
