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Pea & pesto soup with fish finger croûtons

Pea & pesto soup with fish finger croûtons

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A star rating of 4.6 out of 5.55 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Kids will love this green vegetable blend with chunks of breaded fish fingers

  • Easily doubled
  • Easily halved
  • Freezable (soup only)
Nutrition: per serving
HighlightNutrientUnit
kcal328
low infat10g
saturates3g
carbs40g
sugars4g
fibre8g
protein21g
salt1.88g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
THE BEST PESTO?
Fresh pesto from the chiller cabinet has the best flavour. Pep up storecupboard pesto with a splash of olive oil and a grating of parmesan.

Recipe from Good Food magazine, November 2006

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Overall rating

A star rating of 4.6 out of 5.55 ratings
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