Minestra

(SERVES 4)

• 1 small onion, grated
• 15g/ ½ oz/1 tbsp low-fat spread
• 1 carrot, grated
• 1 turnip, grated
• ¼ small green cabbage, shredded
• 50 g/2 oz ½ cup frozen peas
• 25g/1 oz quick-cook macaroni
• 400g/14 oz/1 large can chopped tomatoes
• 1 vegetable stock cube
• Salt and freshly ground black pepper
• 1 egg yolk
• 60ml/4 tbsp low-fat single (light) cream

Put the peas in a large pan with the stock, sweetener, mint and a little salt and pepper. Bring to the coil, reduce the heat, cover and swimmer for 15 minutes. Discard the mint, then puree the mixture in a blender or food processor. Return to the heat. Blend the egg yolk with half the cream and stir into the soup. Reheat but on no account let it boil. Alternatively, cool and chill. Taste and re-season if necessary. Ladle into soup bowls and garnish with a swirl of the remaining cream.