Lettuce & Pea Soup

Ingredients

1 litre / 1 ¾ pints water
1 chicken stock cube
1 medium onion, sliced
1 small lettuce, shredded
100g / 4oz frozen minted peas
2 tspns. lemon juice
Salt & pepper
2 tbspns. dried low fat milk powder
50g / 2oz short cut macaroni, cooked
1 tbspn. chopped mint

Method

1. Place the water in a saucepan, crumble in the stock cube and bring to the boil
2. Add the onion, lettuce, peas and lemon juice, bring back to the boil, add salt and pepper to taste, cover and simmer for 20 minutes
3. Liquidise the soup, return to the rinsed pan and sprinkle in the milk powder
4. Stir well, add the pasta and reheat thoroughly, adjust the seasoning if necessary and serve sprinkled with mint

Note
If minted peas are not available, add ¼ tspn. concentrated mint sauce with the vegetables