Pea & pesto soup with fish finger croutons

Ingredients

Instructions

1. Tip the peas and potatoes in a large pan then pour in the stock. Bring to the boil and simmer for about
   10 minutes or until the potato chunks are tender.
2. Meanwhile, grill the fish fingers according to the instructions on the pack. Cut into bite-sized chunks and keep warm.
3. Take one third of the peas and potatoes out of the pan and set aside. Blend the rest of the soup with a blender or food processor until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in bowls with the fish finger croutons scattered over the top.

Nutrition

BBC Good Food: Low-fat Feasts