| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 1/2 |
oz |
Low-fat spread |
| 1 |
md |
Onion; chopped |
| 1 1/2 |
pt |
Vegetable stock |
| 12 |
oz |
Tender frozen peas |
| 1 |
|
Good bunch of watercress; trimmed, washed and |
|
|
; chopped |
| 2 |
tb |
Chopped fresh mint |
|
|
Salt and black pepper |
INSTRUCTIONS
1. Melt the fat in a heavy-based saucepan and saut. 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.
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