This delicious vegetable soup with mussels by James Martin is a creamy, comforting dish perfect for any occasion. Quick to prepare, it’s packed with nutritious vegetables and rich flavors. You can easily adapt it with ingredients you have on hand, and the crispy croutons add a delightful crunch.
Ingredients Needed
- 600g (1 lb 5 oz) mussels
- 25g (2 tbsp) butter
- 1kg (2 lbs 3 oz) onions, peeled and diced
- 2 cloves garlic, chopped
- 200g (7 oz) butternut squash, diced
- 1 parsnip, peeled and diced
- 2 carrots, diced
- 1 tsp curry powder
- 50ml (3 1/2 tbsp) white wine
- 500ml (2 cups) fish stock
- 100ml (1/2 cup) double cream
- 1 small bunch parsley
- 2 slices of bread, cubed
- 50ml (3 1/2 tbsp) olive oil
How To Make Vegetable Soup
- Sweat the onions in the butter in a large pan. Once softened, add the mussels and white wine.
- Cook the vegetables: In another pan, cook the remaining onions, parsnip, carrots, and squash in butter for 2-3 minutes. Add the curry powder, wine, mussel liquor, fish stock, and cream. Simmer until the vegetables are tender.
- Prepare the mussels: Remove the mussels from their shells and set them aside.
- Make the croutons: Shallow fry the cubed bread in olive oil until golden and crispy.
- Blend the soup: Once the vegetables are cooked, blend the mixture until smooth. Return to the heat to warm through, then season to taste.
- To serve: Ladle the soup into bowls, add the mussels, drizzle with cream and olive oil, and top with croutons. Sprinkle with fresh parsley for a finishing touch.
Recipe Tips
- Use fresh mussels for the best flavor and texture. Discard any that don’t open when cooked.
- Blend the soup thoroughly to achieve a smooth and velvety consistency—no chunks should remain.
- Don’t overcook the vegetables; simmer them just until tender to preserve their natural sweetness and nutrients.
- Make the croutons crispy but not too dark. Fry them on medium heat to ensure they stay golden and crunchy without burning.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover vegetable soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the soup to cool before placing it in an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a saucepan and heat on medium, stirring occasionally, for 5-7 minutes, or until fully warmed.
Nutrition Facts
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 500mg
- Potassium: 400mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 10g
Try More James Martin Recipes:
- James Martin French Onion Soup
- James Martin Victoria Sponge
- Jame Martin Crab Gratin
- James Martin Cheese Scones
James Martin Vegetable Soup
Description
This delicious vegetable soup with mussels by James Martin is a creamy, comforting dish perfect for any occasion. Quick to prepare, it’s packed with nutritious vegetables and rich flavors. You can easily adapt it with ingredients you have on hand, and the crispy croutons add a delightful crunch.
Ingredients
Instructions
- Sweat the onions in the butter in a large pan. Once softened, add the mussels and white wine.
- Cook the vegetables: In another pan, cook the remaining onions, parsnip, carrots, and squash in butter for 2-3 minutes. Add the curry powder, wine, mussel liquor, fish stock, and cream. Simmer until the vegetables are tender.
- Prepare the mussels: Remove the mussels from their shells and set them aside.
- Make the croutons: Shallow fry the cubed bread in olive oil until golden and crispy.
- Blend the soup: Once the vegetables are cooked, blend the mixture until smooth. Return to the heat to warm through, then season to taste.
- To serve: Ladle the soup into bowls, add the mussels, drizzle with cream and olive oil, and top with croutons. Sprinkle with fresh parsley for a finishing touch.
Notes
- Use fresh mussels for the best flavor and texture. Discard any that don’t open when cooked.
- Blend the soup thoroughly to achieve a smooth and velvety consistency—no chunks should remain.
- Don’t overcook the vegetables; simmer them just until tender to preserve their natural sweetness and nutrients.
- Make the croutons crispy but not too dark. Fry them on medium heat to ensure they stay golden and crunchy without burning.
James Martin Vegetable Soup