Pea and coriander soup with chorizo
The best pea soup for four. A bag of frozen peas can be turned into a vibrant green bowl of goodness with this delicious and easy soup. Chorizo is the secret ingredient and lends an interesting saltiness to the veg. You don't need to use much so it keeps the calories down too. Serve with crusty bread on the side.
- 1 onionroughly chopped
- butter
- 1 medium potatopeeled and diced
- 750ml chicken stock
- 400g frozen peas
- ½ a small bunch corianderroughly chopped
- olive oil
- 60g pack sliced chorizocut into strips
Nutrition: per serving
- kcal214
- fat8.5g
- carbs19.5g
- fibre7.1g
- protein15.4g
- salt0.8g
Method
step 1
Cook the onion in a knob of butter until softened. Add the potato and cook for a moment then tip in the stock. Simmer until the potato is soft. Keep back a good handful of peas then add the rest to the pan and bring back to a simmer for 2 minutes. Add the coriander, stir until just wilted then turn off the heat. Blend until smooth.
step 2
Heat a tbsp of olive oil in a pan and cook the chorizo until crisp.
step 3
Stir the reserved peas into the soup, heat through and serve topped with the chorizo.