Inspired by a recipe in this month’s Living magazine and needing to eat lunch, I made this soup today. Plus, I had some leftover Quorn tenders and leftover rice and needed a vehicle in which they could be eaten up.
It’s vegetarian, quick and delish.
Vegetarian Rice Faux Chicken Soup with Lemon & Dill
Quorn tenders or chicken
Roasted root vegetables
1. I already had the cooked Quorn tenders (vegetarian chicken substitute. but you could use leftover chicken) and the cooked basmati rice.
2. I thinly sliced a lemon, an onion and a carrot. Tossed them all in oil olive and roasted them on 375 for 20 minutes.
3. While that was going on, I heated up some packaged low-sodium vegetable broth and squeezed some lemon juice into it.
4. Once the vegetables and lemon were done, I spooned some of the rice and Quorn tenders into separate bowls, added some roasted vegetables and pour the broth everything. I then added a lemon slice and some dried dill (fresh would have been better). Salted and peppered to taste and then sat down to eat.
5. Yum, in my tum.