Serves
4
Prep
20
mins
Cooking
40
mins
Pea & Spinach Soup with Pesto
Directions
Step 1
Before cooking, follow on-pack instructions to rinse and pick over uncooked peas.
Step 2
Heat oil in a large pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until tender. Add uncooked peas and stock. Once boiling, reduce heat and simmer for 25 minutes until peas are tender.
Step 3
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 4
To prepare pesto, combine mint, parsley, pine nuts, oil, vinegar and chilli in a processor and process to a chunky pesto. Serve dolloped over soup and crusty bread.
Ingredients
- 1 cup McKenzie's Yellow Split Peas
- 1 tbs olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1L vegetable or chicken stock
- 2 zucchini, chopped
- 150g spinach leaves, washed
- to taste, McKenzie's Australian Natural Sea Salt Grinder
- to taste, McKenzie's Whole Black Peppercorn Grinder
- 1 cup mint leaves
- 1/2 cup parsley leaves
- 1/4 cup pine nuts, toasted
- 3-4 tbs olive oil
- 2 tsp red wine vinegar
- 1/2 small birdseye chilli
