Heat 1 tbsp olive oil in a pan. Gently cook
the spring onions for a few minutes. Add
the celery, carrots and spelt, then pour in
the stock. Bring to a simmer and cook until
the spelt is tender but still nutty, about 20-25
Add the broad beans and cook for
2-3 minutes. Stir in the tarragon and cook
for a minute before serving.