Pea Minestrone With Sun Dried Tomato, Polenta And Basil Muffins

Cooking time
'
Nr of servings
4
Difficulty Level

Pea Minestrone With Sun Dried Tomato, Polenta And Basil Muffins

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

For the soup:
1 
tablespoon 
olive oil
1 
large onion, peeled and chopped
1 
small carrot, trimmed, peeled and finely chopped
2 
cloves garlic, peeled and chopped
150 
ml 
dry white wine
100 
g 
orzo pasta
750 
ml 
vegetable stock
2 
medium courgettes, diced into small pieces
300 
g 
frozen peas
Deliciously Tender Garden Peas
6 
spring onions, trimmed and cut into small rounds
1 
tablespoon 
chopped chives
1 
tablespoon 
chopped mint
2 
tablespoons 
chopped parsley
1 
tablespoon 
chopped basil
Sea salt
Black pepper
For the muffins (Makes 9 muffins):
150 
g 
Plain flour
150 
g 
Instant polenta
2 
teaspoon 
Baking powder
1 
teaspoon 
bicarbonate of soda
1 
teaspoon 
mustard powder
Sea salt
Freshly ground black pepper
75 
g 
Sun-dried tomatoes, chopped
Handful basil leaves, chopped
75 
g 
parmesan cheese, grated
250 
ml 
semi skimmed milk
2 
eggs, beaten
3 
tablespoons 
rapeseed oil

Method

  1. Preheat Oven to 190°C/375°F/Gas 5
  2. To make the muffins, in a mixing bowl sift flour, polenta, baking powder, bicarbonate of soda and mustard powder, season with sea salt and pepper and mix together.
  3. Add the sun-dried tomatoes, basil leaves and parmesan cheese and thoroughly mix. 
  4. In a separate jug combine the milk, rapeseed oil and eggs, add to the dry mixture and combine together.
  5. Grease a muffin tray and evenly spoon in the mixture. Bake for 15- 20 minutes until cooked and golden brown. Set aside.
  6. 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.
  7. Add the white wine and increase the heat to reduce by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.
  8. Add the courgettes, peas and spring onions and cook for a further 5 minutes. Stir in the chives, mint, parsley and basil and adjust the seasoning.
  9. Serve with freshly grated parmesan cheese and the sundried-tomato, polenta and basil muffins.

Serving tip

If the soup is a little too thick, add more vegetable stock.

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
177
5.1
1
6.4
1.9
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.