Spray a pan with 10 sprays of Fry Light, add the onions and cook on low for a couple of minutes. Then add in the garlic, give a quick stir and cook for another minute.
Add in the rest of the ingredients except the lemon juice, bring to a boil, then turn down and simmer for 25 mins.
After 25 mins, take the soup off the heat and carefully blend using a hand blender. If it looks a little thick, add a bit of boiling water.
Pour in half the lemon juice, stir and test the soup, you can then add in more lemon juice and seasoning according to taste. I prefer to use all of the lemon juice, but this does make the soup quite zingy, so it's best to start off small and add in until it tastes right to you.
Pour into three bowls and serve (You may want to add a bit of lemon zest and chopped parsley to garnish).
Leftovers: If you don't eat it all straightaway, then wait for the soup to cool and refrigerate. You can also freeze the soup for another time..Nutritional Information is per serving.