Broccoli Feta Soup Recipe
This Broccoli Feta Soup is a creamy, comforting dish packed with nutritious vegetables and tangy feta cheese. It combines sautéed onions and garlic with tender broccoli and potatoes, blended to a smooth yet textured consistency, then enriched with small pasta and fresh parsley. Perfect for a hearty lunch or light dinner, this low-sodium soup offers a delicious balance of flavors and a satisfying creamy texture without the use of cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large garlic cloves, diced
- ¼ teaspoon red chili flakes
- ½ lb (225 g) potatoes, peeled and cut into 1-inch cubes
- 1 lb (450 g) broccoli, cut into florets
Liquids and Seasonings
- 6 cups low-sodium vegetable stock (or water)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Other Ingredients
- 100 g ditalini (or another small pasta)
- 5 oz (150 g) feta cheese, crumbled plus extra to serve
- A handful of fresh parsley, roughly chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic and Chili Flakes: Stir in the diced garlic and red chili flakes, cooking for another minute until fragrant, ensuring the garlic does not burn.
- Cook Vegetables: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low, cover with a lid, and let it simmer gently for 25 minutes until the vegetables are tender.
- Blend the Soup: Turn off the heat and use a hand blender to partially blend the soup directly in the pot. Leave some broccoli and potato pieces unblended to provide texture and a hearty feel.
- Cook Pasta: Return the pot to a low simmer and add the ditalini pasta. Cook for 10 to 12 minutes, stirring frequently to prevent the pasta from sticking to the bottom, until the pasta is al dente.
- Finish with Feta and Parsley: Once the pasta is cooked, remove the pot from the heat. Stir in the crumbled feta cheese and chopped fresh parsley until well combined.
- Season and Serve: Taste the soup and adjust seasoning if needed. Serve hot, topped with extra crumbled feta cheese and additional red chili flakes if desired for an extra kick.
Notes
- Use low-sodium vegetable stock to control the saltiness of the soup, especially since feta cheese is already salty.
- You can substitute ditalini with other small pasta like elbow macaroni or small shells if unavailable.
- For a creamier texture without dairy, substitute feta with a vegan cheese alternative and use water or plant-based stock.
- To make the soup spicier, increase the amount of red chili flakes or add freshly ground black pepper to taste.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Keywords: broccoli feta soup, creamy broccoli soup, vegetarian soup, healthy soup, Mediterranean soup, vegetable soup with pasta
Find it online: https://mixitwitjoe.com/broccoli-feta-soup-recipe/
