Salmon spaghetti soup with broccoli pesto

• rapeseed oil↗1 tbsp olive or tbsp

  olive or

• carrots↗320g g

  finely diced

• celery↗165g g

  finely diced

• onions↗2

  finely chopped (320g)

• garlic cloves↗2 large

  finely grated

• dried oregano↗1⁄2 tsp tsp
• vegetable bouillon powder↗2 tsp tsp
• chopped tomatoes400g can g

  can

• tomato purée↗2 tbsp tbsp
• wholemeal spaghetti↗100g g
• cannellini beans↗400g can g

  can

• salmon fillets↗460g wild g

  wild, skinned and cut into chunks

• broccoli↗185g g

  cut into florets, stalks chopped

• basil↗15g fresh g

  fresh, plus a few leaves

• lemon juice↗1 tbsp tbsp

  plus finely grated zest of 1⁄2 (optional)

• rapeseed oil↗1 tbsp olive or

Step-by-step instructions

1. 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. 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. 3

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

4. 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. 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.