Name: Mussels and spring vegetable soup
Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 4
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

Enjoy this nutritious soup that’s quick to make all in one pot.

Serves

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

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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

Step 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.

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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Mussels and spring vegetable soup

Ingredients