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Salmon spaghetti soup with broccoli pesto

A bowl of salmon spaghetti soup with broccoli pesto

Salmon spaghetti soup with broccoli pesto

Name: Salmon spaghetti soup with broccoli pesto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4 (2 people over 2 days)
Ingredients: 1 tbsp olive or rapeseed oil; 320g carrots finely diced; 165g celery finely diced; 2 onions finely chopped (320g); 2 large garlic cloves finely grated; 1⁄2 tsp dried oregano; 2 tsp vegetable 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; 185g broccoli cut into florets, stalks chopped; 15g fresh basil plus a few leaves; 1 tbsp lemon juice plus finely grated zest of 1⁄2 (optional); 1 tbsp olive or rapeseed oil

Sara Buenfeld

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Serves 4 (2 people over 2 days)

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 3 out of 5.3 ratingsRate

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Try this twist on minestrone soup with salmon and a flavourful broccoli pesto. It's more substantial than the regular minestrone and full of omega-3

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive or rapeseed oil
320g carrots

finely diced
165g celery

finely diced
2 onions

finely chopped (320g)
2 large garlic cloves

finely grated
1⁄2 tsp dried oregano
2 tsp vegetable 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 leaves
1 tbsp lemon juice

plus finely grated zest of 1⁄2 (optional)
1 tbsp olive or rapeseed oil

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Nutrition: Per serving

kcal524
fat19g
saturates3g
carbs43g
sugars15g
fibre14g

high
protein38g
salt1.3g

Method

step 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 until softened. Tip in the garlic, oregano and bouillon, then pour in 1 litre boiling water and the chopped tomatoes. Stir in the tomato purée, then cover and simmer for 10 mins.
step 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.
step 3

Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.
step 4

Meanwhile, for the pesto, cook the broccoli in boiling water for 5 mins, then cool quickly in a bowl of cold water. Drain well, then return to the bowl and use a hand blender to blitz it with the basil, lemon juice and olive oil to make a thick pesto.
step 5

Ladle half the spaghetti mixture into two bowls and top with half the pesto. Scatter with some of the lemon zest, if you like, and a few basil leaves before serving. Cover and chill the remaining portions to serve another day. Will keep chilled for up to three days, or frozen for up to a month. Defrost thoroughly before reheating until piping hot.

Recipe from Good Food magazine, January 2022

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A star rating of 3 out of 5.3 ratings

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