Name: Salmon spaghetti soup with broccoli pesto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
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

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

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

Instructions

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.

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.

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

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.

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.