RECIPES

Summer vegetable soup with mussels

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Summer vegetable soup with mussels

This summery vegetable and mussel soup is revved up with a dash of zingy homemade salsa.

Each serving provides 311kcal, 11g protein, 6g carbohydrate (of which 6g sugars), 23g fat (of which 8g saturates), 4g fibre and 2.2g salt.

Ingredients

For the soup

  • 50g/1¾oz unsalted butter
  • 1 banana shallot, finely chopped
  • 150g/5oz courgettes, trimmed, cut into 1cm/½in cubes
  • 1 fennel bulb, cut into 1cm/½in cubes, leafy fronds reserved
  • 150g/5oz carrots, peeled, cut into 1cm/½in cubes
  • 100g/3½oz celery stems, trimmed, cut into 1cm/½in cubes
  • 8 radishes, trimmed, cut in half from top to base
  • 500g/1lb 2oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when firmly tapped)
  • 150ml/5fl oz white wine
  • 750ml/1¼ pints vegetable stock

For the salsa verde

  • 2 tbsp chopped fresh mint leaves, stalks reserved
  • 2 tbsp chopped fresh dill fronds, stalks reserved
  • 2 tbsp chopped fresh tarragon leaves, stalks reserved
  • 2 tbsp chopped fresh flatleaf parsley leaves, stalks reserved
  • 2 tbsp chopped fresh watercress leaves, stalks reserved
  • 2 tbsp chopped fresh basil leaves
  • 1 large shallot, roughly chopped
  • 6 anchovies, drained, roughly chopped
  • 2 tbsp capers, drained and rinsed
  • ½ lemon, juice only
  • 1 tsp Dijon mustard
  • 4 tbsp extra virgin olive oil
  • salt and freshly ground black pepper