Broccoli Feta Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 cups
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Calories
135 kcal
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Course
Soup
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Cuisine
Mediterranean
Broccoli Feta Soup Recipe
Description
The Broccoli Feta Soup Recipe uses olive oil to sauté onions, celery, and garlic before simmering potatoes in vegetable stock until tender. Broccoli florets and chopped parsley are added before partially pureeing the soup, leaving it rustic with some texture. Seasoned with salt and pepper, the soup is garnished with crumbled feta cheese and extra parsley leaves.
The soup combines the mild earthiness of broccoli and potatoes with the tang and saltiness of feta cheese, giving a balance of creamy and bright flavors. The cooking technique preserves some broccoli pieces for added bite rather than fully smooth.
This soup can be served hot as a comforting starter or light meal. It pairs nicely with crusty bread or salad. Leftovers can be stored up to five days in the fridge or frozen for up to three months. Reheat gently and add garnishes just before serving.
When seasoning, consider the saltiness of the feta and adjust accordingly. Optional finishing touches include a drizzle of olive oil or sprinkling sumac for subtle fruitiness.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 2 talks celery chopped
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large Yukon Gold potato peeled and cut into 1-inch cubes
- 4 cups vegetable stock plus more as needed, low-sodium
- 6 cups broccoli rinsed and drained, florets
- 1/3 cup Italian parsley rinsed and chopped coarsely – plus more as garnish
- 1/3 cup feta cheese crumbled – plus more as garnish
Instructions
- 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.
- 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.
- Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
- Right before you are ready to puree the soup, add in the chopped parsley.
- 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.
- Taste for seasoning and add in more seasoning* if necessary.
- When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.
Notes
- Taste the soup before adding extra salt as feta cheese adds saltiness.
- A drizzle of olive oil and a pinch of sumac can be added for additional flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze soup without feta in a freezer-safe container for up to 3 months; thaw overnight before reheating.
- Reheat gently on stove or microwave, add feta and parsley just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 949mg | 40% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1217IU | 24% |
| Vitamin C | 93mg | 103% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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