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Mussels and spring vegetable soup

Special Diets

Gluten free
Low fat
Low sugar
Nut free
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

Nutritional Information:

Each 376g serving contains (excludes serving suggestion)
KCal
227
Carbs
24.0g
Fibre
6.7g
Protein
15.0g
Fat
6.5g
(Low)
Saturates
2.0g
(Low)
Sugars
8.7g
(Low)
Salt
1.5g
(Medium)
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

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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