Quorn Soup

• 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.