Description
This Creamy Broccoli Feta Soup with a Hint of Spice is the perfect combination of creamy comfort and bold flavors. With the natural earthiness of broccoli, the tanginess of feta cheese, and a kick from red chili flakes, it’s a soup you’ll want to make again and again. Perfect for weeknight dinners or as a light lunch, this dish is both hearty and nutritious.
Ingredients
Scale
- 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.
Notes
- Texture Preference: If you want a chunkier soup, only blend half of it or leave the blending step entirely.
- Spice Level: Add more red chili flakes for extra heat, or skip them if you prefer a milder flavor.
- Gluten-Free Option: Use gluten-free pasta or omit it for a lighter, low-carb soup.
- Cheese Substitute: Parmesan, goat cheese, or shredded sharp cheddar can be used instead of feta for a different flavor profile.
- Make-Ahead Tip: This soup tastes even better the next day as the flavors develop further.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired