Vegetarian recipe ideas
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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.
Heat a tbsp of olive oil in a pan and cook the chorizo until crisp.
Stir the reserved peas into the soup, heat through and serve topped with the chorizo.