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Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins Recipe: Cook Vegetarian Magazine

Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins

Serves:
 4
Ready in:
 60 mins +

Ingredients
  • 2 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 1 small carrot, trimmed, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 150ml vegetarian dry white wine
  • 750ml vegetable stock
  • 100g orzo pasta
  • 2 medium courgettes, diced into small pieces
  • 300g frozen peas
  • 6 spring onions, trimmed and cut into small rounds
  • 1 tbsp chopped chives
  • 1 tbsp chopped mint
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil
  • sea salt and black pepper
For the muffins
  • 150g plain flour
  • 150g instant polenta
  • 2 tsp baking powder
  • 1 tsp mustard powder
  • sea salt and freshly ground black pepper
  • 75g sun-dried tomatoes, chopped
  • handful basil leaves, chopped
  • 75g vegetarian Parmesan-style cheese, grated
  • 250ml semi-skimmed milk
  • 2 free-range eggs, beaten
  • 3 tbsp rapeseed oil
Method
  • 1

    First, preheat your oven to 190C/375F/Gas 5 and make the muffins. In a mixing bowl sift the flour, polenta, baking powder, bicarbonate of soda and mustard powder, season with sea salt and pepper and mix together. Add the sun-dried tomatoes, basil leaves and Parmesan-style cheese and mix thoroughly. In a separate jug combine the milk, rapeseed oil and eggs, add to the dry mixture and combine together.

  • 2

    Grease a muffin tray and evenly spoon in the mixture. You should be able to get nine muffins out of the mix. Bake for 15- 20 minutes until cooked and golden brown. Set aside.

  • 3

    For the soup, heat the olive oil in a large heavy based saucepan, add the onion and carrot and cook over a gentle heat for 3-4 minutes, stirring until slightly soft, add the garlic and sweat for a further minute.

  • 4

    Add the white wine and increase the heat, simmering until the liquid reduces by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.

  • 5

    Add the courgettes, peas and spring onions and cook for a further five minutes. Stir in the chives, mint, parsley and basil and adjust the seasoning.

  • 6

    Serve with freshly grated Parmesan-style cheese and the sundried-tomato, polenta and basil muffins.

  • PER SERVING: 17.5g FAT (Excluding extras)

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Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins Recipe: Cook Vegetarian Magazine

Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins was taken from COOK VEGETARIAN

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