pea and watercress soup

1 servings
½ ounce Low-fat spread
1 medium Onion; chopped
1½ pint Vegetable stock
12 ounces Tender frozen peas
Good bunch of watercress; trimmed, washed and
  ; chopped
2 tablespoons Chopped fresh mint
  Salt and black pepper

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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