Winter Root Vegetable Soup with Mussels

This delicious soup is a great winter warmer. Packed with onions, butternut squash, garlic, parsnips and carrots it is flavoured with curry powder, fish stock, cream and parsley.

Ingredients

  • 600g mussels
  • 25g butter
  • 1kg onions, peeled and diced
  • 2 cloves garlic, chopped
  • 200g butternut squash, diced
  • 1 parsnip, peeled and diced
  • 2 carrots, diced
  • 1 tsp curry powder
  • 50ml white wine
  • 500ml fish stock
  • 100ml double cream
  • 1 small bunch parsley
  • 2 slices of bread, cubed
  • 50ml olive oil

Method

Sweat the onion in the butter then add mussels and the wine.

In another pan, cook the remaining onion, parsnip, carrot and squash in butter for 2-3 minutes. Then, add the curry powder, wine, liquor from mussels, stock, and cream.

When cooked, remove the mussels from the shell. Shallow fry the bread in olive oil until crispy.

Blend the vegetables until smooth, pop them into a pan to warm, and season.

To serve, spoon into a bowl, sprinkle over the croutons, pop in the mussels, drizzle with cream, olive oil, and sprinkle over parsley.

Ingredients

  • 600g mussels
  • 25g butter
  • 1kg onions, peeled and diced
  • 2 cloves garlic, chopped
  • 200g butternut squash, diced
  • 1 parsnip, peeled and diced
  • 2 carrots, diced
  • 1 tsp curry powder
  • 50ml white wine
  • 500ml fish stock
  • 100ml double cream
  • 1 small bunch parsley
  • 2 slices of bread, cubed
  • 50ml olive oil

Method

Sweat the onion in the butter then add mussels and the wine.

In another pan, cook the remaining onion, parsnip, carrot and squash in butter for 2-3 minutes. Then, add the curry powder, wine, liquor from mussels, stock, and cream.

When cooked, remove the mussels from the shell. Shallow fry the bread in olive oil until crispy.

Blend the vegetables until smooth, pop them into a pan to warm, and season.

To serve, spoon into a bowl, sprinkle over the croutons, pop in the mussels, drizzle with cream, olive oil, and sprinkle over parsley.