Salmon spaghetti soup with broccoli pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
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
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.
