Try this pea and coriander soup, then check out our pea and mint soup and more summer soup recipes.


  • 1 onion, roughly chopped
  • butter
  • 1 medium potato, peeled and diced
  • 750ml chicken stock
  • 400g frozen peas
  • ½ a small bunch coriander, roughly chopped
  • olive oil
  • 60g pack sliced chorizo, cut into strips


  • STEP 1

    Cook the onion in a knob of butter until softened. Add the potato and cook for a moment then tip in the stock. Simmer until the potato is soft. Keep back a good handful of peas then add the rest to the pan and bring back to a simmer for 2 minutes. Add the coriander, stir until just wilted then turn off the heat. Blend until smooth.

  • STEP 2

    Heat a tbsp of olive oil in a pan and cook the chorizo until crisp.

  • STEP 3

    Stir the reserved peas into the soup, heat through and serve topped with the chorizo.


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