Peasto soup

Yes, the title is a play on words but I can’t help it, the sweetness of the peas with the peppery herby bite from the rocket and basil pesto.

serves 6-8 people

1 small potato and onion finely diced,

1 clove garlic,

750ml vegetable stock,

150g frozen defrosted peas,

Pesto: 30g rocket, 30g fresh basil,1 tbsp olive oil (6 syns),1 tbsp parmesan,1 small clove garlic, salt and pepper.

  1. Fry the onion in a soup pot until softened then add the garlic clove.
  2. When you can smell the garlic add the stock and potatoes and cook until soft.
  3. While the potatoes are cooking blend the pesto ingredients together adding a little of the hot stock if you need to.
  4. When the potato is cooked add the peas to the stock, turn the heat off and blend, taste and season with salt and pepper.
  5. Serve the soup up and swirl a spoonful of the pesto into the soup.

This is the ultimate taste of spring, sweet, fresh, tangy, peppery a party on your tongue with no hassle!

Love Emily, The Chef Who slims x



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