Recipes
Brazilian Vegetarian Salad Recipe with Quorn Fillets
Serves 4
15 mins
269 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
No Artificial Ingredients
High in Protein
No Soy
Gluten Free
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
For the Chicken and Mushroom Soup…
- 3 frozen Quorn Vegetarian Chicken Fillets
- 75g pearl barley
- A drizzle of olive oil
- 2 sticks celery, sliced
- 1 carrot, diced
- 1 onion, sliced
- 1 clove garlic, crushed
- 2 sprigs of thyme
- 200g chestnut mushrooms, sliced
- 2 tbsp flour
- 1 litre vegetable stock
- 2 savoy cabbage leaves, shredded
To serve…(optional)
- 4 tsp reduced fat crème fresh
- ¼ tsp smoked paprika
Method
For the soup…
- Bring a small saucepan of water to the boil. Add the pearl barley and boil for 25 minutes or until tender.
- Heat a drizzle of olive oil in a medium saucepan. Add the celery, carrot, onion, garlic and thyme. Sauté for 5 minutes.
- Add the Quorn Vegetarian Fillets and mushrooms. Sauté for 5 minutes.
- Add the flour, stir and cook for one minute.
- Add the stock and cabbage stir well. Bring to the boil, reduce to a simmer and simmer for 5 minutes.
- Remove the Quorn Vegetarian Fillets from the pan and shred using 2 forks. Place back in the pan.
- Drain any water from the pearl barley and add to the soup. Gently warm though.
To serve…(optional) 8. Warm 4 serving bowls and ladle the soup into the bowls. Top with a dollop of crème fresh and a pinch of smoked paprika.
Chefs tip
Swap the pearl barley in this recipe for cooked macaroni for a hearty autumnal twist on minestrone soup.
