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

A bowl of salmon spaghetti soup with broccoli pesto

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.