Broccoli Feta Soup
Broccoli feta soup with a super creamy texture with the help of potatoes and feta cheese. A nutritious soup packed with flavor and super easy to make.
Equipment
- blender or immersion blender
Ingredients
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 14 ounce broccoli, chopped
- 1 pound russet potato, peeled & diced
- 4 cup chicken broth or vegetable broth
- 3/4 cup heavy cream
- 3 ounce feta, crumbled
- 2 tablespoon butter
- 1 tablespoon apple cider vinegar (or 1 squeezed lemon)
- 1/4 teaspoon chili powder
- salt & pepper to taste
Instructions
- To start, prep all the ingredients before starting.
- In a pot on medium high heat, add a little oil then sauté the onions and garlic. Cook until they have started to brown and are fragrant.
- Now add in the potatoes, broccoli and lastly the chicken broth. Bring to a boil then lower to a simmer and cover the pot. Cook for 15 minutes until the potatoes are fork tender. Yes, you will over cook the broccoli, but it’ll make the soup smoother.
- Next, using an immersion blender, blend the soup until smooth. Or, carefully add the soup into a blender but be careful removing the lid. Allow the top to release steam before snatching the lid off. Pour it back into the pot.
- In the pot add the heavy cream, butter, feta, chili powder, and the apple cider vinegar or lemon juice. Stir everything until combined then add salt and pepper to taste.
- The soup is ready to be served.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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