Easy Curried Cauliflower Soup with Quorn Meat Free Pieces

Name: Easy Curried Cauliflower Soup with Quorn Meat Free Pieces
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

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easy curried cauliflower soup with quorn pieces vegetarian recipe

Try our take on this easy Curried Cauliflower Soup recipe, made with Quorn Pieces. Get tasty one pot dinner and meal ideas from Quorn.

Pieces Healthy Options Winter Warmers

Serves 4

40 mins

Easy

1319 kJ
(Per serving)

12g of fat

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

300g Quorn 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

Pre-heat 1 tbsp oil and fry the Quorn pieces for a few minutes until beginning to colour, put to one side.
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.
Fry for a further 3 minutes, then add the stock. Bring to the boil, before leaving to simmer for 10 minutes.
Remove from the heat and blend the soup using a hand blender until smooth.
Return the soup to the heat and add the diced potatoes, allowing to simmer for 15 minutes, or until tender.
In the final 5 minutes, add the Quorn Chicken 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.