Quorn Soup

100g Quorn soya pieces

400g Red Kidney beans

50g Spaghetti pasta

1 Garlic clove

1 Parsnip

3 Carrots

1 Green sweet pepper

2 Tomatoes

1 De-seeded chili

1 tsp vinegar

1 tsp olive oil

1/4 Mustard seeds

1/2 tsp Turmeric

1/2 tsp paprika

Blend 2 tomatoes with paprika, mustard

seeds, turmeric, vinegar and de-seeded chili.

Wash, peel and finely chop all

vegetables (except kidney beans).

Stir fry chopped vegetables and quorn

pieces with olive oil for 30 seconds on high heat.

Pour tomato sauce and add 500 ml

water. Stir for 2 minutes.

Add spaghetti and kidney beans, allow

to simmer for 15 minutes.

Stir regularly, add another 100 ml

water if necessary.

I

love all soups but my husband Douglas

prefers chunky

soups. He

calls the blended

soups "baby food", so I

have created this

soup recipe for Douglas.