Garden Vegetable Soup

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Preparation Time: 10 minutes
Cooking time: 25 minutes
Energy level per serving: 215 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5604 times

Ingredients:

Metric Imperial

15 gm(s) polyunsaturated margarine

1 onion, finely chopped

350 gm(s) spinach or watercress

125 gm(s) fresh or frozen peas

1 tbsp(s) chopped fresh mint

1 vegetable stock cube dissolved in 450ml hot water

200 gm(s) low-fat soft cheese

2 tbsp(s) cornflour

450 ml(s) skimmed milk

salt & black pepper

mint sprigs, to garnish

Weightwatchers recipe - 3 points per serving.

Posted by: Sarah Scott on 10 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Melt the margarine in a large saucepan and saute the onion until softened. Add the spinach or watercress and cook until wilted, about 3-4 minutes.
Add most of the peas, reserving some for later, along with the chopped mint and stock. Bring up to the boil, reduce the heat and simmer for 10 minutes.
Transfer to a liquidiser or food processor. Add most of the soft cheese, reserving some for garnishing, and blend until smooth. Return to the saucepan.
Blend the cornflour with 2-3 tbsp of the milk, then add to the saucepan with the remaining milk and reserved peas. Bring to the boil, stirring until thickened, then cook gently for 2 minutes.
Season to taste, then serve, topped with the reserved soft cheese and mint sprigs.