Spinach and Broad Bean Bonanza

(SERVES 6)

• 1 onion, sliced and separated into rings
• 25 g/1 oz/2 tbsp low-fat spread
• 1 bunch of spring onions (scallions) chopped
• 450 g/1 spinach
• 175 g/6 oz/ 1 ½ cups shelled broad (lima) beans
• 1.5 ml/ ¼ tsp grated nutmeg
• 600 ml/1 1 pt /2 ½ cups vegetable stock, made with 2 stock cubes
• Salt and freshly ground pepper
• 300 ml ½ pt/ ¼ cups skimmed milk

Fry sauté the onion rings in the low-fat spread in a large saucepan until a rich golden brown. Remove from the pan with a draining spoon and drain on kitchen paper. Reserve for garnish. Add the springs onions to the pan and fry for 2 minutes, stirring. Wash the spinach thoroughly and discard any tough stalks. Tear the leaves into pieces and add to the pan. Cook until the spinach begins to the soften, stirring. Add the remaining ingredients except the milk. Bring to the boil, reduce the heat, part-cover and simmer gently for 20 minutes. Puree in a blender or food processor and return to the pan. Stir in the milk. Taste and re-season if necessary. Ladle into warmed bowls and garnish each with a few onion rings.