Summer Vegetable Soup with Mussels

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

Healthy Seafood Summer Mussels Low Carb Vegetable

Estimated Nutrition

Calories

311

kcal / serving

1244 kcal total

Carbs

per serving

24 g total

Fat

23g

per serving

92 g total

Protein

11g

per serving

44 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

Dairy

Butter

unsalted

Fruits

0.5

piece

Lemon

juice only

Liquids

150

White Wine

dry

750

Vegetable Stock

NutsSeeds

tbsp

Mint

leaves only, chopped

tbsp

Dill

fronds only, chopped

tbsp

Tarragon

leaves only, chopped

tbsp

Flat leaf Parsley

leaves only, chopped

tbsp

Basil

leaves only, chopped

piece

Salt

to taste

piece

Black Pepper

to taste, freshly ground

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

500

Mussels

rinsed, scrubbed, debearded

piece

Anchovy

drained, roughly chopped

Vegetables

piece

Banana Shallot

finely chopped

150

Courgette

trimmed, cut into 1cm cubes

piece

Fennel Bulb

cut into 1cm cubes, fronds reserved

150

Carrot

peeled, cut into 1cm cubes

100

Celery Stems

trimmed, cut into 1cm cubes

piece

Radish

halved from top to base

tbsp

Watercress

leaves only, chopped

piece

Shallot

large, roughly chopped

tbsp

Caper

drained and rinsed

Method

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.