Pea, spinach and pesto soup recipe

  • Serves 4
  • 20mins to prepare
  • 325 calories / serving
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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.  

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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  • Ingredients

  • 2tbsp olive oil
  • 500g frozen peas
  • 200g frozen spinach
  • 1 litre vegetable stock
  • 4tbsp pesto
  • Energy 1345kj 325kcal 16%
  • 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


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