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

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 1 Review

Recipe by Cook Vegetarian
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

Nutritional Information:
Per serving (4 portions soup with 2 muffins each)
Calories: 587
Fat: 17.5gg

How To Cook

  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.
    7. www.peas.org
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Comments

1 person has helped to review this recipe.

Posted by larysa_anne on January 7, 2012

I only made the muffins haven’t tried the soup yet!  But they were lovely.  Might try with cheddar next time as the parmesan overpowered the other flavours a little.  Great texture, nice for dunking in soup.

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Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins
  • Recipe by Cook Vegetarian
  • 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
  • [hd]For the muffins[/hd]
  • 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
    How to Cook
  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.
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