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

Name: Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
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

Serves: 4

Ready in: 60 mins +

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

Ingredients
Method

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

method:

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.
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.
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.
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.
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.
Serve with freshly grated Parmesan-style cheese and the sundried-tomato, polenta and basil muffins.

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