Pea and chorizo soup recipe

This twist on the classic pea and ham soup is the perfect warmer on a brisk autumn afternoon. Simple and packed with flavour, substituting the ham with chorizo gives this dish an extra zing as the sweet and smoky flavours perfectly complement the light freshness of the peas. Serve steaming hot with crusty bread and dollops of butter.

Nutritional information

• Calories 326 per serving.
• Fat 15.2g
• Protein 18.9g
• Carbohydrate 29.4g

Ingredients (serves 4)

• 700g frozen peas
• 200g chorizo
• 1 large onion
• 3 cloves of garlic
• Handful of parsley
• 1 litre vegetable or chicken stock
• 1 tsp paprika

Preparation time: 20 minutes

Method:

1. Finely chop the onion, garlic, parsley and chorizo.
2. Heat some oil in a deep frying pan on a medium/low heat. Add the onion and garlic and fry until soft.
3. Add half the chorizo and 1 tsp of paprika to the pan and continue to fry for 3-4 minutes.
4. Add the peas, half the parsley and stock to the pan. Cover and bring to the boil.
5. Once the stock has come to the boil, remove the pan from the heat. The peas don’t need more that 2 minutes cooking time.
6. Empty the contents of the pan into a blender and blitz until the soup is the preferred consistency. Season to taste.
7. Serve the soup in bowls and garnish with chopped chorizo and a sprinkle of parsley.
8. Enjoy with some crusty bread and butter!

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