Chilled Rocket and Soft Cheese Soup

Chilled Rocket and Soft Cheese Soup

Serves 4

Points per serving 3

1 tbsp olive oil

1 bunch spring onions, trimmed & chopped

120g rocket, watercress or baby spinach

2 veg stock cubes dissolved in 200ml water

1 tbsp green pesto sauce

1 x 200g tub low fat soft cheese

1 tbsp cornflour

600ml skimmed milk

salt & pepper

4 tbsp low fat plain yogurt

sprigs of rocket, watercress or herbs to garnish

Heat olive oil in large saucepan and saute the spring onions until softened.  Add rocket, watercress or spinach and cook, stirring occasionally until wilted.  Add stock and bring to the boil then add pesto sauce.  Reduce heat, cover and gently simmer for 10 mins.

Transfer soup to liquidiser and add soft cheese.  Blend until smooth then return to pan.

Blend cornflour with 3-4 tbsp of the milk, add to the soup and bring ot hte boil stirring constantly until thickened and smooth.  The soup will be very thick at this stage.

Remove from heat and gradually whisk in the rest of the milk.  transfer to a large bowl, cover and chill until icy cold.

Taste and season, then serve in chilled bowls, topped with yogurt and garnished with sprigs of rocket, watercress or herbs.