• 1 large white onion - chopped
  • 2 stock cubes
  • 150g asparagus (about 12 short spears)
  • 1 cup of frozen peas
  • 1 teaspoon of ginger
  • 1 teaspoon of chilli
  • 1 tbls Creme Fraiche


  • STEP 1
    Chop the onions and add to a 2/3 pint pan with some low calorie oil and fry gently for 2/3 minutes. Add half a cup of hot water and 2 stock cubes and stir until stock cubes have dissolved.
  • STEP 2
    Cut asparagus into 1 inch lengths, add to the pan and stir until beginning to soften then add 1 and 1/2 pints of hot water. Bring to the boil then simmer for 10 minutes.
  • STEP 3
    Turn up the heat and add approx 1 cup of frozen peas, chilli and ginger. Bring back to the boill and then simmer for 3/4 minutes.
  • STEP 4
    Check seasoning, add salt and pepper to taste then remove from the heat and blend to a smooth consistency. Stir in a large spoonful of creme fraiche and serve.

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