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Summer Vegetable Soup with Mussels

A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.

HealthySeafoodSummerMusselsLow CarbVegetable
Estimated Nutrition
Calories
311
kcal / serving
1244 kcal total
Carbs
6g
per serving
24 g total
Fat
23g
per serving
92 g total
Protein
11g
per serving
44 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
drained and rinsed
1
tsp
Dijon Mustard
Dairy
50
g
Butter
unsalted
Fruits
0.5
piece
Lemon
juice only
Liquids
150
ml
White Wine
dry
750
ml
Vegetable Stock
NutsSeeds
2
tbsp
Mint
leaves only, chopped
2
tbsp
Dill
fronds only, chopped
2
tbsp
Tarragon
leaves only, chopped
2
tbsp
Flat leaf Parsley
leaves only, chopped
2
tbsp
Basil
leaves only, chopped
1
piece
Salt
to taste
1
piece
Black Pepper
to taste, freshly ground
OilsFats
4
tbsp
Extra Virgin Olive Oil
Seafood
500
g
Mussels
rinsed, scrubbed, debearded
6
piece
Anchovies
drained, roughly chopped
Vegetables
1
piece
Banana Shallot
finely chopped
150
g
Courgettes
trimmed, cut into 1cm cubes
1
piece
Fennel Bulb
cut into 1cm cubes, fronds reserved
150
g
Carrots
peeled, cut into 1cm cubes
100
g
Celery Stems
trimmed, cut into 1cm cubes
8
piece
Radishes
halved from top to base
2
tbsp
Watercress
leaves only, chopped
1
piece
Shallot
large, roughly chopped

Method

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