Southwestern Quorn Soup

[Guest guest]

Southwestern Quorn Soup

 

4 cups veg broth or veg chik broth

2 (4.5 ounce) cans diced green chile peppers, drained

2 cups diced Quorn

1 (15 ounce) can garbanzo beans

1 teaspoon dried oregano

2 minced chipotle peppers in adobo sauce, or to taste

1 cup cooked white rice

1 pinch salt and pepper to taste

1 avocado - peeled, pitted and sliced

1 cup diced Monterey Jack cheese (optional)

 

Pour broth into a soup pot, or large saucepan, and bring to a simmer. Add the

chile peppers, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper.

Return to a simmer, and cook for 30 minutes. Now add the Quorn. If the soup is

too thick, you can add a little more broth. Ladle into serving bowls, and top

with sliced avocado and cheese cubes.