Broccoli Feta Soup
Servings: 6 servings
Calories: 177kcal
A creamy, light, comforting soup featuring tender broccoli and tangy feta cheese with a hint of spice from red chili flakes.
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Ingredients
- 12 oz broccoli
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 8 oz Feta cheese
- 3 cups vegetable OR chicken stock extra for a thinner stock
- 1 tablespoon thyme
- ¼ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Chop the broccoli into florets. Dice the onion and mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the broccoli florets to the pot and stir to combine with the onion and garlic.
- Pour in 3 to 4 cups of vegetable or chicken stock, depending on your desired soup consistency.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the broccoli is tender.
- Stir in the crumbled feta cheese, allowing it to melt into the soup, giving it a creamy texture.
- Season with salt, pepper, thyme, and red chili flakes. Adjust the seasoning to taste.
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup, leaving some pieces of broccoli intact.
- Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve hot, garnished with extra crumbled feta, a drizzle of olive oil, or a sprinkle of fresh thyme if desired.
Notes
This recipe makes 6 servings, each serving is approximately 1.25 cups (295 ml). If you prefer larger or smaller portions, you can adjust the serving size accordingly.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Fiber: 2g | Net Carbohydrates: 7g