Description
A quick and healthy broccoli feta soup that is creamy and satisfying, packed with nutrients and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 large Yukon Gold potato, peeled and cut into 1-inch cubes
- 4 cups low-sodium vegetable stock
- 6 cups broccoli florets, rinsed and drained
- 1/3 cup Italian parsley, rinsed and chopped coarsely
- 1/3 cup feta cheese, crumbled
Instructions
- Heat olive oil in a Dutch oven or large pot. Add the onion and celery, cooking until soft (5-7 minutes). Stir in garlic and cook for an additional 30 seconds.
- Add potatoes, salt, and black pepper, then pour in vegetable stock. Bring to a boil and simmer for 10 minutes until potatoes are soft.
- Stir in broccoli florets and cook for 8-10 minutes over medium heat until tender.
- Add chopped parsley right before pureeing the soup.
- Using a hand blender, puree soup in the pot until the desired texture is reached.
- Taste and adjust seasoning as needed.
- Serve in bowls garnished with feta crumbles and parsley leaves, optionally drizzle with olive oil.
Notes
For a lighter soup, swap half the potato for cauliflower. Add crumbled feta just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg