Baked Feta & Veggie Soup

30 mins
Serves 6
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Directions

  1. 1Chop all your vegetables.
  2. 2Chop all your vegetables.
  3. 3Chop all your vegetables.
  4. 4Add asparagus, sliced leeks, peas, and smashed garlic to a 9-by-13-inch baking dish.
  5. 5Add asparagus, sliced leeks, peas, and smashed garlic to a 9-by-13-inch baking dish.
  6. 6Add asparagus, sliced leeks, peas, and smashed garlic to a 9-by-13-inch baking dish.
  7. 7Place a block of feta in the center of the vegetables.
  8. 8Place a block of feta in the center of the vegetables.
  9. 9Place a block of feta in the center of the vegetables.
  10. 10Drizzle with olive oil and sprinkle with salt and pepper.
  11. 11Drizzle with olive oil and sprinkle with salt and pepper.
  12. 12Drizzle with olive oil and sprinkle with salt and pepper.
  13. 13Roast in the oven at 400°F until vegetables are tender and feta is heated through, about 30 minutes, stirring vegetables halfway through.
  14. 14Roast in the oven at 400°F until vegetables are tender and feta is heated through, about 30 minutes, stirring vegetables halfway through.
  15. 15Roast in the oven at 400°F until vegetables are tender and feta is heated through, about 30 minutes, stirring vegetables halfway through.
  16. 16Transfer the roasted feta and vegetable mixture to a blender.
  17. 17Transfer the roasted feta and vegetable mixture to a blender.
  18. 18Transfer the roasted feta and vegetable mixture to a blender.
  19. 19Add vegetable broth and lemon juice to the blender.
  20. 20Add vegetable broth and lemon juice to the blender.
  21. 21Add vegetable broth and lemon juice to the blender.
  22. 22Blend until smooth, about 1 minute.
  23. 23Blend until smooth, about 1 minute.
  24. 24Blend until smooth, about 1 minute.
  25. 25With the blender running, gradually add spinach and dill, processing until fully combined after each addition, continuing to process until smooth, about 2 minutes more.
  26. 26With the blender running, gradually add spinach and dill, processing until fully combined after each addition, continuing to process until smooth, about 2 minutes more.
  27. 27With the blender running, gradually add spinach and dill, processing until fully combined after each addition, continuing to process until smooth, about 2 minutes more.
  28. 28Pour the blended soup into bowls.
  29. 29Pour the blended soup into bowls.
  30. 30Pour the blended soup into bowls.
  31. 31Dollop with yogurt and garnish with pepper and dill, if desired.
  32. 32Dollop with yogurt and garnish with pepper and dill, if desired.
  33. 33Dollop with yogurt and garnish with pepper and dill, if desired.

Ingredients

  • 1 (1-pound) bunch asparagus
  • 1 (1-pound) bunch asparagus
  • 1 (1-pound) bunch asparagus
  • 2 medium leeks
  • 2 medium leeks
  • 2 medium leeks
  • 1.5 cups shelled fresh peas
  • 1.5 cups shelled fresh peas
  • 1.5 cups shelled fresh peas
  • 5 large cloves garlic
  • 5 large cloves garlic
  • 5 large cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground pepper
  • 0.25 teaspoon ground pepper
  • 0.25 teaspoon ground pepper
  • 1 (6-ounce) block feta cheese in brine
  • 1 (6-ounce) block feta cheese in brine
  • 1 (6-ounce) block feta cheese in brine
  • 4 cups unsalted vegetable broth
  • 4 cups unsalted vegetable broth
  • 4 cups unsalted vegetable broth
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 (5-ounce) package baby spinach
  • 1 (5-ounce) package baby spinach
  • 1 (5-ounce) package baby spinach
  • 0.25 cup chopped fresh dill
  • 0.25 cup chopped fresh dill
  • 0.25 cup chopped fresh dill
  • 0.5 cup reduced-fat plain strained (Greek-style) yogurt
  • 0.5 cup reduced-fat plain strained (Greek-style) yogurt
  • 0.5 cup reduced-fat plain strained (Greek-style) yogurt

Equipment

9-by-13-inch baking dishblenderclean towelbowlspoon