Broccoli Feta Soup Recipe
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.
Servings: 6 cups
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks 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 low-sodium vegetable stock plus more as needed
- 6 cups broccoli florets rinsed and drained
- 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.
Video
Notes
- *While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
- It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
- Storage of leftovers: Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
- Freeze: Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
- Thaw: Thaw it overnight in the fridge.
- Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 949mg | Potassium: 458mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1217IU | Vitamin C: 93mg | Calcium: 99mg | Iron: 1mg
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