Spinach soup with blue cheese

Chop the onions. Rinse the spinach, drain. Peel and dice the potatoes.

In a large saucepan fry the cumin seeds without oil. When fragrant, remove them to a plate.

In the same saucepan heat the oil and sauté the onions until soft – about 5 minutes.

Add the garlic, stir through then add the potatoes. Stir for a minute, then pour in the vegetable stock. Add most of the toasted caraway seeds.

When the potatoes are soft, add the spinach and simmer, under cover, for about 5 minutes.

Blend to a smooth, creamy consistency. Stir in some sour cream or yogurt, if you like.

Serve with crumbled blue cheese and the remaining caraway seeds scattered on top.