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Mussels and spring vegetable soup

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Mussels and spring vegetable soup
Enjoy this nutritious soup that’s quick to make all in one pot.
Serves
4
Prep
15 minutes
Cook
15-20 minutes
Each 376g serving contains (excludes serving suggestion)
KCal
227
Carbs
24.0g
Fibre
6.7g
Protein
15.0g
Fat
6.5g
Saturates
2.0g
Sugars
8.7g
Salt
1.5g
Fruit/Veg Portion
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
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Method

Recipe 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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