Are you tired of the same old broccoli cheddar soup? Yeah, it is great, but what if you try something with a fun twist this time? Doesn’t this creamy, lemony Broccoli Feta Soup sound absolutely delicious?
Feta & Lemon Are A Magical Combination
The main ingredients are simple: Broccoli, feta cheese, potatoes, and lemon. Of course, some onion and garlic, because I don’t even know how to cook without them.
Ever since I went to Greece this summer, I have been on a little feta and lemon kick. Aren’t those two ingredients just a perfect match? Now, I am adding them to all kinds of dishes and trying out new variations of old-time favorites by adding or substituting feta cheese for other ingredients. And a drizzle of lemon never hurts, right?
Feta cheese has such a fresh and salty taste that harmonizes perfectly with the hint of lemon. This crumbly cheese elevates many dishes, especially soups and stews. As part of the cheese melts into the broccoli feta soup, it creates a creamy consistency, while the crumbly feta on top adds a punch of flavor and interesting texture to each spoonful.
Tip: Add the lemon at the last minute before serving to prevent your broccoli from taking on a greyish tint.
This soup comes together in no time and is perfect for a busy mid-week meal that is delicious AND healthy.
I love to eat this soup with crusty bread slathered with butter and sprinkled with some sprouts. Another great side that is perfect for dipping into the creamy soup are some baked pita chips. Absolutely delicious.
If you have leftovers, you can easily keep this soup in the fridge for 3-5 days or freeze it for up to 3 months. Keep in mind that the color might turn a little more grey over time due to the lemon juice.
Ingredients for Broccoli Feta Soup
Are you ready to try this creamy, deliciously lemony broccoli feta soup? Here is what you need:
- 2 tbsp butter
- 1/2 onion, chopped
- 3 cloves minced garlic
- 5 cups (550 gr) trimmed broccoli (you can also use frozen, but then use a little less broth, so the broccoli feta soup doesn’t become too watery)
- 2 medium cubed starchy potatoes (russets would be best)
- 6 cups of vegetable broth
- 16 oz feta cheese (divided into 8 oz and 8 oz)
- Salt and Pepper to taste (taste before you add any, as the stock and feta can be already salty enough)
- Zest and juice of 1 lemon
- Red pepper flakes (optional)
- Drizzle of Olive Oil
Lemony Broccoli Feta Soup
This creamy Broccoli Feta Soup is a fun twist on an old-time favorite. Paired with lemon, the feta brightens up the creamy broccoli soup for a light and satisfying bowl of green goodness.
Ingredients
- 2 tbsp butter
- 1/2 medium onion, chopped
- 3 cloves minced garlic
- 5 cups (550 grams) trimmed broccoli (you can also use frozen, but then use a little less broth, so the broccoli feta soup doesn’t become too watery)
- 2 medium starchy potatoes (russets would be best), cubed
- 6 cups of vegetable broth
- 16 oz feta cheese (divided into 8 oz and 8 oz)
- Salt and Pepper to taste (taste before you add any, as the stock and feta can be already salty enough)
- Zest and juice of 1 lemon
- Red pepper flakes (optional)
- Drizzle of Olive Oil (Optional)
Instructions
- Peel and chop half of a medium onion. It will be all blended later, so don’t stress too much over uniform dice here.
- Wash and dry the broccoli, trim off the florets into bite-size pieces. If you want to avoid food waste, peel the stem and cut it into 1/2-inch slices.
- Peel the potatoes and dice into 1/2 inch cubes and put them in a bowl with cold water to prevent browning.
- Slowly heat up the butter in a sauce pot on low to medium-low. Keep an eye on it so the butter does not burn or get brown.
- Add onions to the pot with a pinch of salt to release some of the onion's moisture and speed up the caramelization process. Stir every 3-4 minutes.
- While the onions cook, peel and mince the garlic and set aside.
- Once the onions start to slightly brown on the edges, add the garlic and stir until fragrant, about 1-2 minutes.
- Deglaze the pot with your stock and bring to a boil. The easiest way to deglaze is to add just a little bit of stock first, then use your wooden spoon or spatula to scrape the yummy brown bits from the bottom and side of the pot. Then, add the rest of the stock.
- Add in the potatoes and broccoli stems and bring to a boil for 5 minutes before adding the broccoli florets.
- When the broccoli and potatoes are soft enough to mash them with a spoon against the side of the pot, turn off the heat.
- Add 4 oz of crumbled-up feta cheese and blend with either an immersion blender or blender until smooth and creamy. You can add a little water (or cream if you feel decadent) if you prefer a thinner texture.
- At the last minute of blending, add the lemon juice and lemon zest (if you add it too early, the broccoli turns into a drab grey/olive color). I recommend you use an organic lemon for this.
- Season with salt and pepper to taste.
- Laddle up your bowl of yum, sprinkle with leftover crumbled feta, some red pepper flakes if you like spicy, and drizzle with extra virgin olive oil.
Notes
You can also use the broccoli stems. You just have to peel them, cut into 1/2-inch thick slices, and add them to the soup at the same time as the potatoes.
Nutritional Information: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although yuminabowl.com attempts to provide accurate nutritional information, these figures are only estimates.
Nutrition Information:
Yield:
4Serving Size:
2 cupsAmount Per Serving: Calories: 498Total Fat: 34gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 2174mgCarbohydrates: 30gFiber: 3gSugar: 9gProtein: 20g
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Germany Tanja Pechtl
Tuesday 26th of September 2023
Hallo Maria,
hört sich lecker an, probiere es mal aus. Wir wünschen dir viel Glück für deine neue Idee und drücken dir die Daumen! Schönen Tag und lg an Greg🤗