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Quorn-barley vegetable soup

A nice soup/stew for the cold months, substituted quorn for turkey and it turned out great!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 1/2 pound quorn cubes
  • 2 tablespoons olive oil
  • 1 whole leek chopped
  • 1 whole carrot chopped
  • 1 stalk celery chopped
  • 5 cups vegetable broth
  • 1/2 cup pearl barley
  • 3 cups baby spinach
  • salt and pepper to taste

Equipment

  • Large Saucepan

Method
 

  1. Add olive oil to the saucepan, and cook the leek, carrot and celery until softened, about 5 minutes.
  2. Add quorn cubes, broth and barley to the saucepan. Season with salt and pepper, and simmer at low heat until barley is tender, about 40 minutes
  3. Stir in spinach until somewhat wilted, again season to taste, and enjoy.