Heat a deep, medium saucepan over high heat. Add the margerine, leek and garlic and cook, stirring, until the leek is tender, about 5 minutes. Add the broccoli and stock, bring to the boil and cook until the broccoli is tender, about 8 – 10 minutes.

Fry the cubed Polony in a little bit of oil until crispy and set aside.

Add the spinach and cook for a further 1 – 2 minutes. Blend with a hand blender until smooth. Stir in the cream and lemon juice and season.

Ladle into bowls, top with Polony and serve with margarine toast.