Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins
Serves: 4
Ready in: 60 mins +
Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins
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
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 was taken from COOK VEGETARIAN
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- 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
-
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)
Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
