High Protein Broccoli Feta Soup
High Protein Broccoli Feta Soup
Ingredients
For the Soup
- 5 cups broccoli florets, cut small
- 2 cups baby spinach
- 1 yellow onion, small, quartered
- 4 garlic cloves
- 1 tablespoon olive oil, to 2 tablespoons
- 3 cups bone broth
- 1/2 cup cottage cheese
- 6 oz feta cheese
- 1/2 lemon, zest and juice
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes
- salt, to taste
- pepper, to taste
For Garnish
- fresh dill
- chili flakes
- manchego cheese, finely shredded, or Parmesan cheese
Instructions
- 1
Preheat your oven to 415°F (218°C).
⏱️ 10 min•🌡️ 415
- 2
Cut your broccoli into smaller florets to ensure they cook faster and roast evenly. Avoid using large chunks.
⏱️ 5 min
- 3
In an oven-safe dish, toss the broccoli florets, quartered yellow onion, and fresh garlic. Drizzle with olive oil, then sprinkle with dried oregano, chili flakes, salt, and pepper. Place the feta cheese in a corner of the dish. Roast for 30 minutes, or until the vegetables are roasted and slightly crispy. Cooking time may vary by oven, so keep an eye on them.
⏱️ 30 min•🌡️ 415
- 4
Carefully transfer the roasted vegetables to a blender. Add the bone broth, cottage cheese, baby spinach, lemon zest, and lemon juice. Blend everything until the soup is smooth and creamy.
⏱️ 5 min
- 5
If the soup has cooled down, warm it up in a pot over medium heat. Taste and adjust the seasoning, adding more salt or lemon juice as needed.
⏱️ 5 min
- 6
Ladle the soup into bowls. Garnish with fresh dill, a sprinkle of chili flakes, and finely shredded Manchego or Parmesan cheese to enhance the flavors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Broccoli Feta Soup
For the Soup
- 5 cups broccoli florets, cut small
- 2 cups baby spinach
- 1 yellow onion, small, quartered
- 4 garlic cloves
- 1 tablespoon olive oil, to 2 tablespoons
- 3 cups bone broth
- 1/2 cup cottage cheese
- 6 oz feta cheese
- 1/2 lemon, zest and juice
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes
- salt, to taste
- pepper, to taste
For Garnish
- fresh dill
- chili flakes
- manchego cheese, finely shredded, or Parmesan cheese
Instructions
- 1
Preheat your oven to 415°F (218°C).
⏱️ 10 min•🌡️ 415 - 2
Cut your broccoli into smaller florets to ensure they cook faster and roast evenly. Avoid using large chunks.
⏱️ 5 min - 3
In an oven-safe dish, toss the broccoli florets, quartered yellow onion, and fresh garlic. Drizzle with olive oil, then sprinkle with dried oregano, chili flakes, salt, and pepper. Place the feta cheese in a corner of the dish. Roast for 30 minutes, or until the vegetables are roasted and slightly crispy. Cooking time may vary by oven, so keep an eye on them.
⏱️ 30 min•🌡️ 415 - 4
Carefully transfer the roasted vegetables to a blender. Add the bone broth, cottage cheese, baby spinach, lemon zest, and lemon juice. Blend everything until the soup is smooth and creamy.
⏱️ 5 min - 5
If the soup has cooled down, warm it up in a pot over medium heat. Taste and adjust the seasoning, adding more salt or lemon juice as needed.
⏱️ 5 min - 6
Ladle the soup into bowls. Garnish with fresh dill, a sprinkle of chili flakes, and finely shredded Manchego or Parmesan cheese to enhance the flavors.
⏱️ 2 min