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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

Per Serving Total
Calories 311 kcals 1244 kcals
Carbohydrates 6 grams 24 grams
Fat 23 grams 92 grams
Protein 11 grams 44 grams
Cook Time
10 mins
Produces
4 people
Allergies
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

Steps

  • Melt butter in a lidded saucepan and fry vegetables for 5 minutes until softened.
  • Add mussels, wine, and stock then bring to a boil.
  • Cover pan and simmer for 3 minutes until mussels open.
  • Pulse herbs in a food processor until roughly chopped.
  • Add shallot, anchovies, capers, lemon, mustard, and oil and blend to a puree.
  • Remove soup from heat and stir in 3 tablespoons of salsa verde.
  • Serve immediately with a dollop of salsa verde on top.