Pea & pesto soup with fish finger croûtons

Pea & pesto soup with fish finger croûtons is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains about 31g of protein, 6g of fat, and a total of 397 calories. This recipe serves 4. For $2.8 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up cow pea, fish, vegetable stock, and a few other things to make it today. This recipe from BBC Good Food has 237 fans. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Sweet Pea Soup with Ham and Croutons, Pea Soup with Black-Cat Croutons, and Pea Soup With Black-Cat Croutons - W.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

500g frozen pea

4 medium potatoes, peeled and cut into cubes

1l hot vegetable stock

300g pack fish finger (about 10)

3 tbsp green pesto

Equipment:

sauce pan

grill

slotted spoon

frying pan

bowl

Cooking instruction summary:

Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger crotons on top.

 

Step by step:


1. Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden.

2. Cut into bitesize cubes and keep warm.

3. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables.

4. Heat through and serve in warm bowls with the fish finger crotons on top.


Nutrition Information:

Quickview
273k Calories
25g Protein
6g Total Fat
30g Carbs
86% Health Score
Limit These
Calories
273k
14%

Fat
6g
9%

  Saturated Fat
1g
8%

Carbohydrates
30g
10%

  Sugar
6g
7%

Cholesterol
38mg
13%

Sodium
1149mg
50%

Get Enough Of These
Protein
25g
51%

Folate
278µg
70%

Selenium
34µg
49%

Fiber
8g
33%

Phosphorus
322mg
32%

Manganese
0.62mg
31%

Magnesium
86mg
22%

Iron
3mg
20%

Vitamin B12
1µg
20%

Copper
0.39mg
20%

Vitamin B1
0.28mg
19%

Vitamin B3
3mg
18%

Potassium
574mg
16%

Vitamin A
778IU
16%

Vitamin D
2µg
16%

Zinc
1mg
12%

Vitamin B6
0.25mg
12%

Vitamin B5
0.88mg
9%

Vitamin B2
0.12mg
7%

Calcium
55mg
6%

Vitamin E
0.65mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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