Broccoli Feta Soup
Broccoli Feta Soup
Ingredients
- 2 heads broccoli, chopped into florets and smaller pieces
- 3 cloves garlic, chopped
- 1 carton chicken broth, (approximately 32 oz / 946 ml)
- 2 cups water
- 1/2 cup orzo pasta, (from a 500g bag)
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon salt, to taste
- 1 tablespoon olive oil, for drizzling
- 1/4 teaspoon red pepper flakes, for garnish
- 1/2 lemon, for garnish, cut into wedges
Instructions
- 1
Chop the broccoli into florets and smaller pieces. Mince or crush the garlic cloves.
⏱️ 10 min
- 2
In a large pot, add the chopped broccoli and garlic. Pour in the chicken broth and approximately 2 cups of water.
⏱️ 2 min
- 3
Season the mixture with black pepper and salt. Cover the pot and cook for 30 minutes, or until the broccoli is tender.
⏱️ 30 min
- 4
After 30 minutes, remove the lid and gently smash the cooked broccoli a few times using a potato masher to break it down further, but do not completely purée it. You want some texture remaining.
⏱️ 2 min - 5
Stir in the orzo pasta into the soup. Continue to cook, uncovered, for about 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min
- 6
Crumble the feta cheese directly into the pot and stir to combine. Cook for another 1-2 minutes, just until the feta begins to soften and melt slightly into the soup.
⏱️ 2 min
- 7
Ladle the hot soup into individual bowls. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with a lemon wedge for an optional squeeze of fresh lemon juice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Feta Soup
- 2 heads broccoli, chopped into florets and smaller pieces
- 3 cloves garlic, chopped
- 1 carton chicken broth, (approximately 32 oz / 946 ml)
- 2 cups water
- 1/2 cup orzo pasta, (from a 500g bag)
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon salt, to taste
- 1 tablespoon olive oil, for drizzling
- 1/4 teaspoon red pepper flakes, for garnish
- 1/2 lemon, for garnish, cut into wedges
Instructions
- 1
Chop the broccoli into florets and smaller pieces. Mince or crush the garlic cloves.
⏱️ 10 min - 2
In a large pot, add the chopped broccoli and garlic. Pour in the chicken broth and approximately 2 cups of water.
⏱️ 2 min - 3
Season the mixture with black pepper and salt. Cover the pot and cook for 30 minutes, or until the broccoli is tender.
⏱️ 30 min - 4
After 30 minutes, remove the lid and gently smash the cooked broccoli a few times using a potato masher to break it down further, but do not completely purée it. You want some texture remaining.
⏱️ 2 min - 5
Stir in the orzo pasta into the soup. Continue to cook, uncovered, for about 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min - 6
Crumble the feta cheese directly into the pot and stir to combine. Cook for another 1-2 minutes, just until the feta begins to soften and melt slightly into the soup.
⏱️ 2 min - 7
Ladle the hot soup into individual bowls. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with a lemon wedge for an optional squeeze of fresh lemon juice.
⏱️ 2 min