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Spinach soup with blue cheese

This fragrant soup is tasty, healthy and hearty as well. Perfect for lunch or easy supper served with warm pita or flatbread.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp caraway seeds
  • 500 g spinach
  • 1 Tbsp olive oil
  • 1 large potato
  • 1 small onion
  • 1 clove of garlic crushed
  • 500 ml vegetable stock
  • To serve: Roquefort Stilton or other blue cheese and Greek yogurt (optional)

Method
 

  1. Chop the onions. Rinse the spinach, drain. Peel and dice the potatoes.
  2. In a large saucepan fry the cumin seeds without oil. When fragrant, remove them to a plate.
  3. In the same saucepan heat the oil and sauté the onions until soft - about 5 minutes.
  4. 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.
  5. When the potatoes are soft, add the spinach and simmer, under cover, for about 5 minutes.
  6. Blend to a smooth, creamy consistency. Stir in some sour cream or yogurt, if you like.
  7. Serve with crumbled blue cheese and the remaining caraway seeds scattered on top.