Pea and coriander soup with chorizo

Name: Pea and coriander soup with chorizo
Total time: 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 onion roughly chopped; butter; 1 medium potato peeled and diced; 750ml chicken stock; 400g frozen peas; ½ a small bunch coriander roughly chopped; olive oil; 60g pack sliced chorizo cut into strips

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 30 mins

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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.

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Alternatives

Complete the dish

Try this pea and coriander soup, then check out our pea and mint soup and more summer soup recipes.

Ingredients

Nutrition

1 onion

roughly chopped
butter
1 medium potato

peeled and diced
750ml chicken stock
400g frozen peas
½ a small bunch coriander

roughly chopped
olive oil
60g pack sliced chorizo

cut 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.

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