Mediterranean Fish soup

(SERVES 6)

• 15 ml/1 tbsp extra virgin olive oil
• 25 g/1 oz/2 tbsp low-fat spread
• 1 small onion, finely chopped
• 1 leek, thinly sliced
• 2 garlic cloves, crushed
• 3 ripe tomatoes, skinned and chopped
• 1 bay leaf
• 1 large potato, finely diced
• 1.2 litres 2 pts/5 cups fish stock, made with 2 stock cubes
• 15 ml/1 tbsp chopped basil
• 12 black olives, halved and stoned (pitted)
• Salt and freshly ground black pepper
• Lemon juice (optional)

Heat the oil and low-fat spread in a large saucepan. Add the onion, leek and garlic and fry gently, stirring, for 5 minutes until soft but not brown. Add the tomatoes andcook for 5 minutes. Add the bay leaf, potato, stock and tomato puree. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Add the fish and continue cooking for a further 5 minutes. Stir in the basil and olives and season to taste. Spike with lemon juice, if liked, and serve ladled into warmed soup bowls.