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1. Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm.
2. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger croûtons on top.

Per serving

328 kcalories, protein 21g, carbohydrate 40g, fat 10 g, saturated fat 3g, fibre 8g, salt 1.88 g

Latest comments and suggestions

• Lynsey

  31 October 2007

  Lynsey commented on this recipe

  This soup is delicious, the addition of fish fingers as croutons is a great idea which turns the soup in to a filling main meal

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• Ben

  16 December 2007

  Ben rated and commented on this recipe

  

  Really nice, quick and easy.

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• SteveB

  28 January 2008

  SteveB commented on this recipe

  This was easy and very yummy. Make loads and freeze. An easy dinner is just a reheat and grilling of fish fingers away !!

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• Belkey

  13 February 2008

  Belkey rated and commented on this recipe

  

  This is delicious, with or without the fish fingers.

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• mother*ship

  19 March 2008

  mother*ship rated and commented on this recipe

  

  Very simple, quick and tasty, popular with my family including children. I always start with an onion, fry it very gently until just soft, before I add the other ingredients. Yummy!

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• millie

  15 April 2008

  millie commented on this recipe

  i didn't have any green pesto so substituted it with good quality mint sauce instead and make it this way all the time now.

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• choccyaddict

  27 April 2008

  choccyaddict rated and commented on this recipe

  

  Love this soup, so easy to make I even made it before work one morning. I often have it for lunch as it's really filling. Everyone that has tried it loved it!

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• Loveheart

  19 May 2008

  Loveheart rated and commented on this recipe

  

  This is one of my favourites! The pesto really compliments the peas and my little one loves the idea of slimey green witches brew soup with fishy dippers!

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• saffron

  24 June 2008

  saffron commented on this recipe

  one of our favourite midweek meals. Quick to make and incredably filling

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• Sarahs

  07 August 2008

  Sarahs commented on this recipe

  this is the first ever recipe I tried from the magazine, its gorgeous, with or without the fish fingers. It works just as well with red pesto (but doesn't look quite so nice!)

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• Natasha

  06 September 2008

  Natasha commented on this recipe

  The nutritional serving is fo rper serving ... but it doesn't mention anywhere on the page how many servings it provides! (Apologies if I have indeed missed it somewhere!). Does anybody know how many servings it does using the ingredients instructed to use? Would it be possible for somebody to place the serving amounts on this page? Thank you! :)

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Ingredients

• 500g frozen peas
• 4 medium potatoes , peeled and cut into cubes
• 1l hot vegetable stock
• 300g pack fish fingers (about 10)
• 3 tbsp green pesto

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Difficulty and servings

Easily doubled or halved

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

Soup only

Ingredients

• 500g frozen peas
• 4 medium potatoes , peeled and cut into cubes
• 1l hot vegetable stock
• 300g pack fish fingers (about 10)
• 3 tbsp green pesto

Per serving

328 kcalories, protein 21g, carbohydrate 40g, fat 10 g, saturated fat 3g, fibre 8g, salt 1.88 g

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