Pea, spinach and pesto soup
- 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
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.