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Soups and Salads

Chicken-ChowderChicken Style Chowder

Ingredients – Serves 4

  • 3 tbsp olive oil
  • 4 spring onions, trimmed and thinly sliced
  • 850ml vegetable stock
  • 250g potatoes, diced
  • 300ml unsweetened soya milk
  • 250g VBites’ chicken style pieces 140g canned sweetcorn
  • 410g can Puy lentils or green lentils, rinsed and drained
  • chopped chives, to serve (optional)

Method

  1. Lightly fry the spring onions for 2-3 mins until softened. Add the potatoes, stock and the milk. Bring to the boil and simmer on a low heat for 10 mins or until the potatoes are just tender.
  2. Take out a quarter of the soup and blend until smooth. This can then be poured back into the pan.
  3. Add the sweetcorn and lentils to the pan and cook for another 5 minutes until the lentils are soft.
  4. Pan fry the VBites chicken style pieces until golden brown and mix into the soup. Serve with a sprinkle of chives or herbs of your choice.

Broccoli-and-CheezlyBroccoli and Cheezly Soup

Serves 4 – Ingredients

  • 3 tbsp of olive oil
  • 800g broccoli
  • 1 small potato
  • 1 medium leek
  • 2 sticks of celery
  • 100g blue style Cheezly
  • 2 tbsp nutritional yeast flakes
  • 1.5 litre vegetable stock

Method

  1. Roughly chop the potato, leek, celery and broccoli
  2. Heat the oil and lightly fry the leeks and celery before adding the chopped potato and broccoli.
  3. Pour in the vegetable stock and simmer for 30 minutes or until the potato is soft.
  4. Blend to a smooth consistency, then stir in the grated blue style Cheezly and the nutritional yeast flakes.

Winter Beef Style Stew

Ingredients – Serves 2

  • 1 pack VBites beef style pieces
  • Beef-Stew-12 tbsp sunflower oil
  • 1 large white onion, chopped
  • 2 red potatoes, chopped into large pieces
  • 2-3 medium sized carrots, chopped into large pieces
  • 6-8 chestnut mushrooms
  • 2 tbsp VBites gravy powder
  • 2 sprigs of sage
  • Water


Method

  1. Heat 1 tbsp of oil in a pan and sauté the onions.
  2. While the onions are cooking, heat up the remaining oil in a separate pan and fry the VBites beef style pieces on a high heat, carefully sealing each side.
  3. Once the onions have turned a golden brown, add the mushrooms and cook for a further 5 minutes, stirring often.
  4. Add the potatoes, carrot, beef style pieces and sage, cover with just enough water to submerge all the vegetables and cook for 20 minutes.
  5. Once the potato is cooked through, remove the sage and add 2 tbsp of VBites gravy powder. Stir through and serve.