Directions
- 1Place feta, broccoli, cauliflower, carrots, onion, garlic on a baking tray.
- 2Season with salt, pepper, thyme, and a few sprays of olive oil.
- 3Put the baking tray into the oven.
- 4Bake in a preheated oven at 180°C for 40 minutes until the vegetables are soft and lightly golden.
- 5Transfer the baked vegetables and feta into a blender.
- 6Add stock.
- 7Add lemon juice.
- 8Add cottage cheese for protein.
- 9Add spinach to finish.
- 10Blend until smooth.
- 11Pour the soup into a bowl.
- 12Garnish with grated cheese, chili flakes, and a swirl of cream.
Ingredients
- 100 g feta
- 150 g broccoli
- 150 g cauliflower
- 150 g carrots
- 150 g onion
- 6 cloves garlic
- salt
- pepper
- thyme
- olive oil
- 600 ml chicken stock
- 1 lemon
- 200 g cottage cheese
- 100 g spinach
Equipment
baking dishovenblenderbowlplatestorage containerrefrigerator
Tips
- You can elevate this soup to 450 calories, 30 grams of protein and 8 grams of fiber with two slices of crunchy sourdough.
- This soup is ideal to store and eat later.
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