Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.
Heat oil and margarine in a large deep frying pan on medium heat. Cook onion and garlic for 3 minutes, or until soft. Add pearl barley and stir to coat in onion mixture.
Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until pearl barley is tender, this will take about 40-50 minutes.
Meanwhile place half the peas into a blender or food processor with a ladle full of stock, blend or process until puréed.
Once pearl barley is tender, sir in NESTLÉ CARNATION Lite Cooking Cream, zest and juice of lemon, simmer over low heat for 2-3 minutes or until thicken slightly. Sir through Processed pea mixture, remaining peas and baby spinach. Serve topped with goats cheese
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