Zesty roast salmon & cod
Roasting is a foolproof way of cooking fish. This salmon dish stays sweet and moist – a great main for a dinner party
Frothy cannellini soup
- Preparation and cooking time
- Total time
- Ready in 30 minutes
- Easy
- Serves 8
Skip to ingredients
- 3 tbsp olive oil
- 1large onionfinely chopped
- 2 garlic clovescrushed
- 1medium leekthinly sliced
- 3sticks celeryfinely chopped
- 400g cans cannellini beansdrained and rinsed
- 1.7l vegetable stock
- 1 bay leaf
- 142ml carton double cream
- 150g pot fresh green pestofrom the chiller cabinet
- 125g pack (around 16) sesame breadsticksoptional
Nutrition: per serving
- kcal345
- fat23g
- saturates8g
- carbs22g
- sugars0g
- fibre5g
- protein13g
- salt1.62g
Method
step 1
Heat the oil in a large saucepan and tip in the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 mins until softened.
step 2
Add the beans, stock and bay leaf, then season and bring to the boil. Reduce the heat, then simmer, covered, for 20-25 mins until the vegetables are completely softened. Allow to cool slightly.
step 3
Whizz with a stick blender until smooth, pour in the cream and re-heat. The soup can be refrigerated or frozen at this point.
step 4
Before serving, add half the pesto and whizz again for just a few seconds until the soup is flecked with basil. Season to taste. Ladle the soup into 8 cappuccino cups or bowls and spoon a dollop of the remaining pesto into each serving.
