Soup with spinach, parsley, broccoli and blue cheese

1. Peel and slice the onion. Wash the spinach several times, cut out the thick stems. Separate the broccoli into florets and rinse with water. Wash the parsley and thin out.

2. Sauté the onion in a large pot with 3 tablespoons of olive oil until translucent but not brown. Then add parsley and spinach, salt, pepper, and coriander powder, stir and let melt for 5 minutes.

3. Add the broccoli florets, pour 1,5 litres of water and bring to a boil. Then reduce the heat and simmer 20 minutes.

4. When the broccoli is tender, add two thirds of the blue cheese and blend for a fine soup consistency. Taste and adjust the seasoning.

5. Before serving, reheat the soup, pour it into bowls, crumble over the rest of blue cheese and add a dash of olive oil.

Photo credit: Sucré Salé