A chorizo crumb elevates this vibrant dish
(19 votes)
Cook: 15 Mins
Serves: 5
Price: 80p per serving
Nutritional Information
Each 255g serving contains
Energy
1066kj
255kcal
1066kj
255kcal
13%
Fat
14.0g
14.0g
Med
20%
20%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
1.99g
1.99g
High
33%
33%
of your reference intake.
Typical energy values per 100g:
418kj/100kcal
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
1
Heat the oil in a large pan over a medium heat and fry the onion for 3-4 mins until soft but not browned.
2
Add the stock, peas, spinach and pesto, bring to a boil, then simmer for 4 mins. Cool slightly then pure?e with a handheld blender.
3
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.
4
Reheat the soup, but do not boil. To serve, season with ground black pepper and top with the chorizo crumb.