Spinach, blue cheese and caraway soup recipe

  • Serves 6
  • 10 mins to prepare and 35 mins to cook
  • 360 calories / serving
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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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  • Ingredients

  • 2 tsp caraway seeds
  • 15ml (1 tbsp) olive oil
  • 1 large onion, roughly chopped
  • 2 garlic cloves, crushed
  • 2 large potatoes, peeled and chopped into chunks
  • 1 litre (1 3/4pt) hot vegetable stock
  • 4 pitta breads
  • 1kg (2lb) frozen spinach
  • 200ml (7fl oz) half fat crème fraiche
  • 150g (5oz) Danish blue cheese, crumbled
  • Energy 1510kj 360kcal 18%
  • Fat 13g 18%
  • Saturates 6g 31%
  • Sugars 9g 10%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 45.9g Protein 18.2g Fibre 7.9g

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