Broccoli Feta Soup Recipe
Serves 610 mins prep20 mins cook
This vegetarian and gluten-free 30-Minute Broccoli Feta Soup is a lifesaver when you are short on time. It is easy to make and a great way to incorporate vegetables into your diet. Once it is topped off with fresh Italian parsley and feta cheese you end up with a delicious and veggie packed soup that will warm your heart.
0 servings
What you need
Instructions
0 Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds. 1 Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft. 2 Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat. 3 Right before you are ready to puree the soup, add in the chopped parsley. 4 Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture. 5 Taste for seasoning and add in more seasoning* if necessary. 6 When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.View original recipe