Transform your soup game with this delicious Broccoli Feta Soup! This recipe combines the comforting creaminess of potatoes, the wholesome flavor of broccoli, and the tangy kick of feta cheese. Ditalini pasta adds a hearty texture, while a touch of red chili flakes provides a subtle spice to keep things interesting. Perfect for a light lunch or cozy dinner, this soup is both nutritious and satisfying.
Ingredients
- 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
- 6 cups low-sodium vegetable stock (or water)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 100 g ditalini (or another small pasta)
- 5 oz (150 g) feta cheese, crumbled (plus extra for garnish)
- A handful of fresh parsley, roughly chopped
Instructions
- Sauté Aromatics : Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for -4 minutes until softened. Stir in the garlic and red chili flakes, cooking for an additional minute until fragrant.
- Add Vegetables : Add the cubed potatoes and broccoli florets to the pot. Stir well to coat the vegetables with the oil and aromatics.
- Simmer the Soup : Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
- Cook the Pasta : While the soup is simmering, cook the ditalini (or other small pasta) in a separate pot according to the package instructions. Drain and set aside.
- Blend the Soup : Use an immersion blender to blend the soup until it reaches your desired consistency. You can leave it slightly chunky for texture or blend it completely smooth.
- Add Cheese and Pasta : Stir in the crumbled feta cheese until it melts into the soup, adding a creamy and tangy flavor. Add the cooked ditalini pasta and stir to combine. Season with salt and black pepper to taste.
- Garnish and Serve : Ladle the soup into bowls and garnish with extra crumbled feta cheese and fresh parsley. Serve warm with crusty bread or a simple salad on the side.
Conclusion
This Broccoli Feta Soup is a perfect blend of creamy, tangy, and hearty flavors. With its vibrant green color and rich, satisfying taste, it’s a dish you’ll want to make again and again. Whether you’re serving it as a starter or a meal in itself, this soup is guaranteed to warm your heart and nourish your soul. Enjoy it with family or friends for a cozy and delicious experience!
Creamy Broccoli Feta Soup with a Hint of Spice
A hearty and creamy broccoli soup with tangy feta cheese, pasta, and a hint of spice. Perfect for a nutritious and cozy meal!
Ingredients
- 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
- 6 cups low-sodium vegetable stock or water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 100 g ditalini or another small pasta
- 5 oz 150 g feta cheese, crumbled (plus extra for garnish)
- A handful of fresh parsley roughly chopped
Instructions
- Sauté Aromatics : Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for -4 minutes until softened. Stir in the garlic and red chili flakes, cooking for an additional minute until fragrant.
- Add Vegetables : Add the cubed potatoes and broccoli florets to the pot. Stir well to coat the vegetables with the oil and aromatics.
- Simmer the Soup : Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
- Cook the Pasta : While the soup is simmering, cook the ditalini (or other small pasta) in a separate pot according to the package instructions. Drain and set aside.
- Blend the Soup : Use an immersion blender to blend the soup until it reaches your desired consistency. You can leave it slightly chunky for texture or blend it completely smooth.
- Add Cheese and Pasta : Stir in the crumbled feta cheese until it melts into the soup, adding a creamy and tangy flavor. Add the cooked ditalini pasta and stir to combine. Season with salt and black pepper to taste.
- Garnish and Serve : Ladle the soup into bowls and garnish with extra crumbled feta cheese and fresh parsley. Serve warm with crusty bread or a simple salad on the side.