Summer veg soup with mussels and salsa verde

Summer veg soup with mussels and salsa verde

Home Comforts
Yuki Sigura

This comes straight from my garden and into the bowl (except for the mussels!) and when the summer’s in full swing in the veg garden there are few better soups. Add the salsa at the end to keep all the flavour and colour or, better still, let your guests add as much as they need.


Quantity Ingredient

For the soup

Quantity Ingredient
50g unsalted butter
1 banana shallot, finely chopped
150g courgettes, cut into 1cm cubes
1 fennel bulb, cut into 1cm cubes, fronds reserved
150g carrots, peeled and cut into 1cm cubes
100g celery sticks, cut into 1cm cubes
8 radishes, halved lengthways
500g mussels, scrubbed, beards removed, (see note)
150ml white wine
750ml vegetable stock

For the salsa verde

Quantity Ingredient
2 tablespoons roughly chopped mint leaves
2 tablespoons roughly chopped dill fronds
2 tablespoons roughly chopped tarragon leaves
2 tablespoons roughly chopped flat-leaf parsley leaves
2 tablespoons roughly chopped watercress leaves
2 tablespoons torn basil leaves
1 large shallot, roughly chopped
6 anchovies, roughly chopped
2 tablespoons capers, drained and rinsed
1/2 lemon, juiced
1 teaspoon dijon mustard
4 tablespoons extra virgin olive oil, plus more to store, if needed


  1. Heat a sauté pan until medium hot, add the butter and all the vegetables and sweat over a low heat until just softened, about five minutes.
  2. Add the mussels, wine and stock and bring to the boil, then cover and simmer for two or three minutes until all the mussels have opened. Discard any that fail to open.
  3. Meanwhile, make the salsa verde. Place all the chopped herbs into a food processor and blitz to roughly chop, then add the shallot, anchovies, capers, lemon juice, mustard and oil and blitz to a slightly chunky purée. Season with salt and pepper.
  4. Remove the soup from the heat, then stir 2–3 tbsp of salsa verde in, check the seasoning and serve immediately, with the rest of the salsa on the side.
  5. Any leftover salsa verde should be decanted into a sealable container, covered with a thin layer of oil and kept in the fridge for up to four days.


  • Wash the mussels in a colander to remove any dirt or grit and discard any of the beards (the tufty bits on the mussels). If you want to be fussy, scrape off any little barnacles with an old butter knife, too. Throw away any mussels that are not firmly closed, and don’t shut when tapped firmly on the side of the sink.
James Martin
Saturday Kitchen
comfort food
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