Use seasonal veg in a new way with this light one-pot Serves 2 Preparation and cooking timesPrep 5 minutes Cook 25 minutes Ingredients • olive oil • ½ bunch spring onions , cut into 2cm pieces • 2 sticks celery , finely chopped • 150g baby carrots , halved • 100g spelt • 700ml vegetable stock or chicken stock • 200g broad beans , blanched and podded • ½ small bunch tarragon , Method 1. Heat 1 tbsp olive oil in a pan. Gently cook the spring onions for a few minutes. Add the celery, carrots and spelt, and then pour in the stock. Bring to a simmer and cook until the spelt is tender but still nutty, about 20-25 minutes. 2. Add the broad beans and cook for 2-3 minutes. Stir in the tarragon and cook for a minute before serving. Per serving 318 kcalories, protein 13.4g, carbohydrate 46.4g, fat 9.4 g, saturated fat 0.9g, fibre 12.1g, salt 3.71 g Ends
