I haven’t made this soup yet, but I came across the recipe in the latest Est Magazine. It would be a delicious soup for a dinner party (for all that entertaining that we are doing at the moment! Ha..ha!)

Spinach & Sage Blue Cheese Soup

• Bag of Spinach
• 1 Leek
• 1 Fennel
• 1 Broccoli
• 1 Sweet Potato
• Olive oil
• Butter
• Bunch of Sage
• Blue Cheese
• 250 ml Chicken bone broth (Purchased or homemade, see this recipe)
• 1 Garlic clove
• 1 Tbsp Anise seed
• Brown Onion
• Salt & Pepper
• Greek yoghurt

Method

• Wash vegetables. Bring a large pot of water to the boil, chop broccoli and sweet potato and cook for 5 minutes, remove broccoli, continue to cook sweet potato for a further 10-15 minutes until soft
• Slice leek, fennel bulb and herb, garlic, and onion and simmer with butter in a pan on low to medium heat until translucent
• Strain sweet potato and place all ingredients in a blender including a good drizzle of olive oil (may have to do 2 batches in blender) add a dollop of yogurt and blue cheese as desired
• Blend on high until rich and creamy
• Serve with warm crusty sourdough and a dollop of both yoghurt and blue cheese on top
• Serves 4

Source:  Est Magazine – Velvet Virtues