Summary

Ingredients

• 1 medium onion (s)
• 1 teaspoon butter (semi-fat butter)
• 125 g rocket
• 400 g cream cheese, with herbs (low in fat)
• 750 ml vegetable stock (instant)
• 1 tablespoon lemon juice
• 50 g sausae (turkey salami)
• salt and pepper

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Instructions

1. Peel the onion, chop it finely and sauté in the semi-fat butter until translucent. Clean the rocket, cut into strips and add up to 2 tablespoons to the onions.
2. After about 2 minutes add the cream cheese and melt while stirring. Pour in the vegetable stock, bring to the boil and simmer for about 4 minutes.
3. Puree everything with the hand blender and season with lemon juice, pepper and salt. Briefly fry the salami strips in a non-stick pan until crispy and serve with the remaining chopped rocket on the soup.