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A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Fillets

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No Artificial Ingredients

High in Protein

No Soy

Gluten Free

Low in Saturated Fat

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Ingredients

For the Soup…

  • 2 frozen Quorn Vegetarian Chicken Fillets
  • 1 corn on the cob
  • 1.2 litres vegetable stock
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 75g fine egg noodles
  • 25g spinach leaves

To serve…

  • Flat leaf parsley, chopped

Method

For the soup...

  1. Remove the kernels from the corn on the cob and reserve for later. Cut the cob in half and place in a medium sized saucepan (this provides lots of flavour!).
  2. Add the stock, frozen Quorn Vegetarian Fillets, garlic and carrot. Bring to the boil, reduce to a simmer and simmer for 10 minutes.
  3. Remove the cob and discard.
  4. Remove the Quorn Vegetarian Fillets and shread using 2 forks. Place the shredded Vegetarian Fillets back into the pan.
  5. Gently crush the noodles to create short strands. Add to the pan and simmer for 5 minutes.
  6. Add the sweetcorn kernels and spinach leaves, simmer for 2 minutes.

To serve…

  1. Ladle into warmed serving bowls and garnish with flat leaf parsley.

Chefs tip

To give this soup an Asian spicy twist add a pinch of chilli flakes and a stick of lemongrass for an aromatic change.

Recipe Inspiration

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