This vibrant soup makes a perfect meal for any night of the week, packed with flavour and good to look at too!
Heat a large saucepan over a medium heat and dry-fry the caraway seeds for 1 minute until fragrant. Transfer the seeds to a plate. Using the same pan, heat the olive oil and cook the onion over a medium heat for 5 minutes. Add the garlic for the last minute.
Add the potatoes and cook, stirring frequently, for 5 minutes until lightly golden. Return 3⁄4 of the seeds to the pan; pour stock over. Simmer for 20 minutes until the potatoes are tender.
Meanwhile, heat a griddle and char each pitta bread for 30 seconds on each side.
Add the spinach to the soup, and simmer for 5 minutes. Blend with a stick blender or transfer to a food processor in batches and blend until smooth.
Stir through the half-fat crème fraîche. Spoon the soup into bowls; sprinkle with the crumbled blue cheese and caraway seeds. Serve with the char-griddled pitta breads.
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