Mussels and spring vegetable soup
prep: 15 minutes
cook: 15-20 minutes
serving: 4
Nutrition Facts
each serving
KCal
227
Carbs
24g
fiber
6.7g
Protein
15g
Fat
6.5g
Saturates
2g
Sugars
8.7g
Salt
1.5g
Fruit/Veg Portion
1
Ingredients
all 11 types- 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
Directions
7 steps in totalStep 1
Boil the new potatoes and cut into bite-sized chunks. Meanwhile prepare the mussels (see Chef's tips, below).
Step 2
Thinly slice the stems of the purple sprouting broccoli, leaving the heads intact. Prepare the rest of the ingredients.
Step 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.
Step 4
Add the garlic and spring onion, stir for 2 minutes and turn the heat up high.
Step 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.
Step 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.
Step 7
Divide into 4 bowls and serve.
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