Pea & Pesto Soup With Fish Finger Croûtons
Enjoy a comforting and flavorful bowl of creamy pea and potato soup with a twist! This delightful recipe combines the freshness of peas and the heartiness of potatoes in a velvety soup base, enriched with the vibrant flavors of green pesto. Topped with crispy fish finger croutons, this dish is both satisfying and wholesome. Perfect for a cozy meal on a chilly day.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 328 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.88 milligram of sodium
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