
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
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.