Pea and chorizo soup

This pea soup freezes well if you fancy making a batch. Simply fry the chorizo just before serving

By , 12 January 2016
Pea and chorizo soup
  • Ready in: 10 mins
  • Serves: 2
  • Price: £1.38 per serving
Nutritional Info
Each 444g serving contains
  • Cals 346
  • Fat 16.0
  • Sat Fat 5.8
  • Sugar 5.8
  • Salt 2.66
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
  • 350g frozen peas
  • 350ml vegetable stock, made from 1 stock cube
  • 1tsp dried rosemary
  • 75ml semi-skimmed milk
  • 2tbsp chopped fresh mint
  • 75g Extra Special Chorizo Casero, diced
  • 2tsp chopped chives and crusty bread, to serve
  • Put the frozen peas in a pan and pour over the stock. Sprinkle on the rosemary and bring to the boil. Cover and simmer for 4 mins. Add the milk and mint and cook for 2 mins.

  • Meanwhile, dry-fry the diced chorizo for 2-3 mins until browned.

  • Blitz the peas with a hand-held blender until the soup is the consistency you like. Add a little extra hot stock if it is too thick.

  • Top with the chorizo and oil from the pan, the chives and cracked black pepper. Serve with crusty bread.