pea and coriander soup

Pea and coriander soup with chorizo

  • serves 4
  • A little effort

The best pea soup for four. A bag of frozen peas can be turned into a vibrant green bowl of goodness with this delicious and easy soup. Chorizo is the secret ingredient and lends an interesting saltiness to the veg. You don't need to use much so it keeps the calories down too. Serve with crusty bread on the side.


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



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

Nutritional Information

  • Kcals 214
  • Fat 8.5g
  • Carbs 19.5g
  • Fibre 7.1g
  • Protein 15.4g
  • Salt 0.8g