SPICY SPINACH POTATO & BROAD BEAN SOUP

1 tablespoon of olive oil
1 Large red onion chopped
2 cloves of garlic crushed
3 teaspoons ground sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
425g can of tomatoes
4 medium potatoes, chopped
1.5 litres of vegetable stock
1 bunch of English spinach
500 packet of frozen broad beans thawed and peeled
· Heat oil in large pan and add the onion, garlic and spices: cook, stirring until onion is soft.
· Add undrained crushed tomatoes, potatoes and stock, simmer covered stirring occasionally. About 20 minutes or until the potatoes are tender.
· Add spinach and broad beans then simmer until spinach is wilted.



Easy Spanish Style Cookery The Australian Women's Weekly Home Libaray.1997