Veggie soup

Veggie soup

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Simmer a thinly sliced leek in 300ml vegetable stock with 40g canned sweetcorn for 8 min. Add 150g Quorn pieces and heat through. Blend a further 40g sweetcorn and stir into the soup. Heat, season with freshly ground black pepper and serve with a slice of wholemeal bread. Follow with an apple or pear.