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Pea, spinach and pesto soup recipe

Pea, spinach and pesto soup recipe

51 ratings

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  • Serves 4
  • 20mins to prepare
  • 325 calories / serving
  • Vegetarian
  • Dairy-free


  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 500g frozen peas
  • 200g frozen spinach
  • 1 vegetable stock cube, made up to 1 litre
  • 4 tbsp pesto

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    2g 10%
  • Sugars

    4g 4%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 16.1g Protein 16.2g Fibre 9.2g


  1. Heat 1 tbsp of the olive oil in a saucepan over a low heat and sweat the onion. Pour in the stock, bring to the boil and simmer for 10 mins. Add the frozen vegetables and 3tbsp of pesto and bring back to the boil so that everything is heated through.  
  2. Allow the soup to cool slightly before blending it in a food processor until it is totally smooth. Mix the remaining tbsp of olive oil with the remaining tbsp of pesto and drizzle this over each bowl of soup before serving. 

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