# Baked Feta & Veggie Soup

A comforting soup featuring fresh peas and baked feta, creating a rich, tangy contrast to fresh vegetables.

- Servings: 6 servings
- Total time: 30 min
- Cuisine: Greek
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- 9-by-13-inch baking dish
- blender
- clean towel
- bowl
- spoon

## Source

- Original video: https://www.tiktok.com/@eatingwell/video/7523748365780127007
- Recipe page: https://www.cliprecipe.com/recipe/ac1c753c-676e-468c-9342-38d8cbc68e8c
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt