Pea-spinach-and-pesto-soup

Pea, spinach and pesto soup

A chorizo crumb elevates this vibrant dish

By , 28 August 2018

(17 votes)

Pea, spinach and pesto soup

  • 15 Mins

  • Serves: 5

Nutritional Info
Each 255g serving contains

  • Energy

    1067KJ

    255KCAL

    13%

  • Fat

    14.0g

    med

    20%

  • Saturates

    3.6g

    low

    18%

  • Sugars

    4.3g

    low

    5%

  • Salt

    1.99g

    high

    33%
of your reference intake.
Typical energy values per 100g: 418kJ/100kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 750ml chicken stock
  • 300g frozen peas
  • 180g pack Asda Tender Baby Spinach
  • 3tbsp Asda Reduced Fat Green Pesto
  • 100g Extra Special Chorizo, diced
  • 2tbsp fresh breadcrumbs
Method

  • Heat the oil in a large pan over a medium heat and fry the onion for 3-4 mins until soft but not browned.

  • Add the stock, peas, spinach and pesto, bring to a boil, then simmer for 4 mins. Cool slightly then purée with a handheld blender.

  • Heat a nonstick frying pan over a medium heat and dry-fry the chorizo for 4 mins or until crisp. Stir in the crumbs and set aside.

  • Reheat the soup, but do not boil. To serve, season with ground black pepper and top with the chorizo crumb.