dinners to do you good

Salmon spaghetti soup with broccoli pesto

This tasty bowlful is inspired by a classic minestrone, but it’s more substantial. You should eat oily fish at least once a week in the form of salmon, mackerel or sardines, as their heart-healthy omega-3 fatty acids can’t be made by your body.

SERVES 4 (2 people over 2 days) PREP 25 mins COOK 25 mins EASY *

FIBRE

OMEGA-3

5 OF 5-A-DAY

1 tbsp olive or rapeseed oil
320g carrots, finely diced
165g celery, finely diced
2 onions (320g), finely chopped
2 large garlic cloves, finely grated
½ tsp dried oregano
2 tsp veg bouillon powder
400g can chopped tomatoes
2 tbsp tomato purée
100g wholemeal spaghetti
400g can cannellini beans
460g wild salmon fillets, skinned and cut into chunks

For the broccoli pesto

185g broccoli, cut into florets, stalks chopped
15g fresh basil, plus a few extra leaves to serve
1 tbsp lemon juice, plus finely grated zest of ½ (optional)
1 tbsp olive or rapeseed oil

Heat the oil in a large deep-sided frying