Salmon spaghetti soup with broccoli pesto
This tasty bowlful is inspired by a classic minestrone, but it’s more substantial. You should eat oily fish at least once a week in the form of salmon, mackerel or sardines, as their heart-healthy omega-3 fatty acids can’t be made by your body.
SERVES 4 (2 people over 2 days) PREP 25 mins COOK 25 mins EASY
FIBRE OMEGA-3 5 OF 5-A-DAY
1 tbsp olive or rapeseed oil
320g carrots, finely diced
165g celery, finely diced
2 onions (320g), finely chopped
2 large garlic cloves, finely grated
½ tsp dried oregano
2 tsp veg bouillon powder
400g can chopped tomatoes
2 tbsp tomato purée
100g wholemeal spaghetti
400g can cannellini beans
460g wild salmon fillets, skinned and cut into chunks
For the broccoli pesto
185g broccoli, cut into florets, stalks chopped
15g fresh basil, plus a few extra leaves to serve
1 tbsp lemon juice, plus finely grated zest of ½ (optional)
1 tbsp olive or rapeseed oil
1 Heat the oil in a large deep-sided frying pan and fry the carrots, celery and onions over a medium heat for 8-10 mins. Add the garlic, oregano and bouillon, 1 litre boiling water and the tomatoes. Stir in the tomato purée. Cover and simmer for 10 mins.
2 Break in the spaghetti (snap it into about three lengths), tip in the beans along with the water from the can, and simmer for 10 mins more.
3 Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.
This story is from the February 2022 edition of BBC Good Food ME.
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This story is from the February 2022 edition of BBC Good Food ME.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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