Tangy Tomato Soup

(SERVES 4)

• 1 onion, chopped
• 15 g ½ oz/1 tbsp low-fat spread
• 500 ml/17 oz/ 2 ¼ cups passata (sieved tomatoes)
• Coarsely grated rind and juice of ½ lemon
• 250 ml/8 fl oz/1 cup water
• Salt and freshly ground black pepper
• A few grains of artificial sweetener
• 1.5 ml ¼ tsp Worcestershire sauce

Fry (saute) the onion in the low-fat spread for 2 minutes, stirring. Add the passata, orange juice (reserve the rind for garnish), lemon rind and juice and the water. Bring to the boil, reduce the heat and simmer for 15 minutes. Season to taste with a little salt and pepper and the artificial sweetener. Stir in the Worcestershire sauce. Ladle into bowls and serve garnished with the orange rind.