Broccoli Feta Soup
Directions
- 1Add broccoli, quartered onion, feta, and garlic to an oven-safe dish.
- 2Drizzle with olive oil.
- 3Season with salt, chili flakes, and dried oregano.
- 4Place the dish into the preheated oven.
- 5Roast until golden and slightly crisp at the edges.
- 6Transfer all roasted ingredients into a blender.
- 7Add the zest of half a lemon.
- 8Squeeze in the juice of half a lemon.
- 9Pour in bone broth.
- 10Add cottage cheese.
- 11Add baby spinach.
- 12Blend until smooth and creamy.
- 13Pour the soup into serving bowls.
- 14Garnish with fresh dill, chili flakes, and finely shredded Parmesan or Manchego.
Ingredients
- 5 cups broccoli florets
- 2 cups baby spinach
- 1 small yellow onion
- 4 garlic cloves
- 1 tbsp olive oil
- 3 cups bone broth
- 0.5 cup cottage cheese
- 6 oz feta cheese
- 0.5 lemon zest
- 0.5 lemon juice
- 1 tsp dried oregano
- 0.5 tsp chili flakes
- to taste salt
- to taste pepper
- for garnish fresh dill
- for garnish finely shredded Parmesan or Manchego
Equipment
ovencutting boardknifeoven-safe dishblenderpot
Tips
- Cut the broccoli into small florets for even roasting and faster cooking.
- Reserve a little feta for topping.
- Adjust seasoning to taste after blending.
- Garnish with fresh dill, chili flakes, and finely shredded Parmesan or Manchego.
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