Onions are high in flavonoids, which help protect against heart disease, and they also have anti-fungal properties.

PREPARATION TIME: 15 MINUTES

COOKING TIME: 25 MINUTES

SERVES 6

|j EASY / PREPARE AHEAD / FREEZE

800g (11b 12oz) spring onions (about 7 bunches), trimmed

2tbsp olive oil

1 garlic clove, peeled and crushed

Vitsp celery salt

2tsp cumin seeds, lightly crushed

1.5 litres (2%pt) chicken or vegetable stock

1 large floury potato (about 350g/12oz), peeled and diced

5tbsp half-fat creme fraiche

1 Roughly chop the spring onions, separating the white and green parts. Heat the oil in a large pan and gently fry the white spring onions, garlic, celery salt and cumin for 3 minutes, turning regularly.

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2 Stir in the stock and potato and bring almost to the boil. Reduce the heat, cover with a lid and cook gently for 20 minutes. Add the green spring onions and cook for a further 3 minutes.

3 Whizz the mixture in a blender until smooth. You can freeze it at this point for up to 1 month. Return to the pan and stir in

4 tablespoons of the creme fraiche. Season to taste. Ladle the soup into soup bowls, drizzle over the remaining creme fraiche and serve with warm Herb muffins (see our recipe in Baking, page 98). You can prepare the soup the day before and store in the fridge. Per serving: 143 calories, 6g fat (2g saturated), 22g carbohydrate

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