Broccoli Feta Soup

30 mins
Serves 4
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Directions

  1. 1Add broccoli, quartered onion, feta, and garlic to an oven-safe dish.
  2. 2Add broccoli, quartered onion, feta, and garlic to an oven-safe dish.
  3. 3Add broccoli, quartered onion, feta, and garlic to an oven-safe dish.
  4. 4Drizzle with olive oil.
  5. 5Drizzle with olive oil.
  6. 6Drizzle with olive oil.
  7. 7Season with salt, chili flakes, and dried oregano.
  8. 8Season with salt, chili flakes, and dried oregano.
  9. 9Season with salt, chili flakes, and dried oregano.
  10. 10Place the dish into the preheated oven.
  11. 11Place the dish into the preheated oven.
  12. 12Place the dish into the preheated oven.
  13. 13Roast until golden and slightly crisp at the edges.
  14. 14Roast until golden and slightly crisp at the edges.
  15. 15Roast until golden and slightly crisp at the edges.
  16. 16Transfer all roasted ingredients into a blender.
  17. 17Transfer all roasted ingredients into a blender.
  18. 18Transfer all roasted ingredients into a blender.
  19. 19Add the zest of half a lemon.
  20. 20Add the zest of half a lemon.
  21. 21Add the zest of half a lemon.
  22. 22Squeeze in the juice of half a lemon.
  23. 23Squeeze in the juice of half a lemon.
  24. 24Squeeze in the juice of half a lemon.
  25. 25Pour in bone broth.
  26. 26Pour in bone broth.
  27. 27Pour in bone broth.
  28. 28Add cottage cheese.
  29. 29Add cottage cheese.
  30. 30Add cottage cheese.
  31. 31Add baby spinach.
  32. 32Add baby spinach.
  33. 33Add baby spinach.
  34. 34Blend until smooth and creamy.
  35. 35Blend until smooth and creamy.
  36. 36Blend until smooth and creamy.
  37. 37Pour the soup into serving bowls.
  38. 38Pour the soup into serving bowls.
  39. 39Pour the soup into serving bowls.
  40. 40Garnish with fresh dill, chili flakes, and finely shredded Parmesan or Manchego.
  41. 41Garnish with fresh dill, chili flakes, and finely shredded Parmesan or Manchego.
  42. 42Garnish with fresh dill, chili flakes, and finely shredded Parmesan or Manchego.

Ingredients

  • 5 cups broccoli florets
  • 5 cups broccoli florets
  • 5 cups broccoli florets
  • 2 cups baby spinach
  • 2 cups baby spinach
  • 2 cups baby spinach
  • 1 small yellow onion
  • 1 small yellow onion
  • 1 small yellow onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 3 cups bone broth
  • 3 cups bone broth
  • 3 cups bone broth
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 6 oz feta cheese
  • 6 oz feta cheese
  • 6 oz feta cheese
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • for garnish fresh dill
  • for garnish fresh dill
  • for garnish fresh dill
  • for garnish finely shredded Parmesan or Manchego
  • for garnish finely shredded Parmesan or Manchego
  • 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.