Pea Minestrone with Sun Dried Tomato & Basil Muffins | Birds Eye

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 Garden Peas 375g frozen 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 teaspoons Baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon mustard powder
• 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