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Mussels and spring vegetable soup

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Enjoy this nutritious soup that’s quick to make all in one pot.
Serves
4
Prep
15 minutes
Cook
15-20 minutes
Each 525g serving contains (excludes serving suggestion)
KCal
228
Carbs
17.50g
Fibre
6.50g
Protein
21.80g
Fat
7.00g
Saturates
1.80g
Sugars
7.50g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
200g new potatoes
1kg fresh mussels
200g purple sprouting broccoli
1 tbsp sunflower oil
100g leek, thinly sliced
3 cloves garlic, crushed
1 bunch spring onions, trimmed and roughly chopped
100g frozen broad beans, defrosted
400ml semi-skimmed milk
good pinch black pepper
large handful parsley, freshly chopped
Method
  1. Boil the new potatoes and cut into bite-sized chunks. Meanwhile prepare the mussels (see Chef's tips, below).
  2. Thinly slice the stems of the purple sprouting broccoli, leaving the heads intact. Prepare the rest of the ingredients.
  3. Add the oil to a large pan over a medium-low heat, add the purple sprouting broccoli and sliced leeks. Cook for 5–6 minutes.
  4. Add the garlic and spring onion, stir for 2 minutes and turn the heat up high.
  5. Now add the mussels, mix and put a lid on the pan then cook for 3–4 minutes shaking the pan a few times.
  6. Add the broad beans, milk, new potatoes, pepper and parsley. Bring to boiling point (2–3 minutes), mixing regularly, then turn down the heat and simmer for 1 minute.
  7. Divide into 4 bowls and serve.
Chefs tips
  • Wash under cold running water discarding any with broken shells.
  • Look for any open mussels, tap them, if they don't close discard them.
  • Pull out any 'beards' (the little tuft of brown fibres).
  • Scrape off any barnacles with a small knife and scrub with a kitchen brush.
  • Give the mussels another rinse in a colander. Set aside.
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