Pea and coriander soup with chorizo
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 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.
