Broccoli Feta Soup
Broccoli and feta soup is a creamy soup containing all the goodness of broccoli with a twist from the traditional blue cheese option as a crumbly feta is used. Deliciously melted in the soup and crumbled on the top for decoration when serving.
For Garlic Sourdough Baguette click the below link:
Enjoy x
4
15 minutes
40 minutes
Stove top cooking
Ingredients
-
600g broccoli- approximately 2 medium size, washed and trimmed
-
60g butter- or 1 tbsp coconut oil
-
1 large red onion- roughly chopped
-
2 large cloves garlic- roughly chopped
-
1 litre stock- made with 1 or 2 vegetable stock cubes
-
200g feta cheese- divided in half
-
Freshly ground black pepper
-
Sea salt- only after tasting
Instructions
-
Prepare broccoli and other vegetables:
-
01 Wash, trim and cut into medium size pieces. Roughly chop the onion and garlic.
-
Make soup:
-
02 Melt butter in a large pan, add onion and chopped garlic. Cook for a few minutes to soften. Add broccoli and cover with enough stock - water with 2 stock cubes added. Season with black pepper. Cover pan with a lid and gently simmer until all is soft and tender.
-
Blend:
-
03 With an electric hand held-blender or food processor, blend smooth or until a coarse puree. Add half the feta, giving another quick blend to infuse. Check the seasoning. Add a wee amount of salt if necessary.
-
Serve:
-
04 Take to the table hot and serve in attractive individual bowls with the remaining feta crumbled on the top. Enjoy with hot garlic bread.
Notes
I would recommend to use low sodium feta for this recipe. This soup can be frozen and will keep up to 3 months.
