Go Back
+ servings
A bowl of Feta Broccoli Soup garnished with parsley
Print

30-Minute Broccoli and Feta Soup

This vegetarian and gluten-free 30-Minute Broccoli and 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.
Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cups
Calories 135kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 stalks of celery chopped
  • 3 cloves of garlic minced
  • 1/2 teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 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
  • ½ teaspoon sumac optional

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 more seconds.
  • Add in the salt, pepper, potatoes, and vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until potatoes are soft.
  • Stir in the broccoli florets and cook briefly, 8-10 minutes over low heat.*
  • Right before you are ready to puree the soup add in the chopped parsley.
  • Using a hand blender, puree the soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli in it, but if you prefer yours smooth then puree it until it has a silky texture.
  • When ready to serve ladle some into bowls, garnish with feta crumbles and parsley leaves. If you prefer, sprinkle it with a little bit of sumac.

Notes

This soup freezes well. If you do so, add the feta right before serving instead of adding it before putting in the freezer.

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