Pea & Spinach Soup with Pesto

Directions

Step 1

Heat oil in a large pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until tender. Add split peas and stock. Bring to the boil, then reduce to a simmer for 25 minutes until peas are tender.

Step 2

Add zucchini and continue cooking for 10 minutes until cooked through. Stir in spinach and remove from heat. Puree soup until smooth and season to taste. Add additional water to adjust consistency if desired.

Step 3

PESTO: Combine all ingredients in a small food processor or blender and process until a chunky pesto has formed. Set aside until required.

Step 4

Serve soup with a drizzle of pesto.

Ingredients

1 tbs olive oil
1 onion, chopped
3 garlic cloves, chopped
1 cup McKenzie's Yellow Split Peas
1L vegetable or chicken stock
2 zucchini, chopped
150g spinach leaves, washed
To taste, McKenzie's Australian Natural Sea Salt
To taste, McKenzie's Whole Black Peppercorns
1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/4 cup pine nuts, toasted
3-4 tbs olive oil
2 tsps red wine vinegar
1/2 small birdseye chilli

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Pea & Spinach Soup with Pesto

Related Products

McKenzie's Yellow Split Peas 500g

McKenzie's Australian Natural Sea Salt 115g

McKenzie's Whole Black Peppercorns 55g

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