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1/2oz/15g low-fat spread
1 medium onion, chopped
1.5 pints/825ml vegetable stock
12oz/325g tender frozen peas
1 good bunch of watercress, trimmed, washed and chopped
2tbsp chopped fresh mint
salt and black pepper
1. Melt the fat in a heavy-based saucepan and saute the onion until soft.
2. Add the stock, peas and watercress. Bring to the boil, then simmer for 10 minutes.
3. Season to taste and put the soup through the blender.
4. Return to the pan, add the mint and heat through to serve.
Note: you can add a dash of single cream or fromage frais to each dish before serving, which would add only a few extra calories.
1 medium onion, chopped
1.5 pints/825ml vegetable stock
12oz/325g tender frozen peas
1 good bunch of watercress, trimmed, washed and chopped
2tbsp chopped fresh mint
salt and black pepper
1. Melt the fat in a heavy-based saucepan and saute the onion until soft.
2. Add the stock, peas and watercress. Bring to the boil, then simmer for 10 minutes.
3. Season to taste and put the soup through the blender.
4. Return to the pan, add the mint and heat through to serve.
Note: you can add a dash of single cream or fromage frais to each dish before serving, which would add only a few extra calories.
