Baked Feta & Veggie Soup
Directions
- 1Preheat oven to 400°F.
- 2Chop all your vegetables.
- 3Toss trimmed asparagus, sliced leeks, 1½ cups peas, smashed garlic, 2 tablespoons oil and ¼ teaspoon each salt and pepper together in a 9-by-13-inch baking dish.
- 4Place feta in the center of the baking dish.
- 5Roast until the vegetables are just tender and the feta is heated through, about 30 minutes, stirring the vegetables halfway through.
- 6Transfer the feta and the vegetable mixture to a blender.
- 7Add 4 cups broth and 1 tablespoon lemon juice to the blender.
- 8Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening.
- 9Process until smooth, about 1 minute.
- 10With the blender running, gradually add 5 ounces spinach and ¼ cup dill, processing until fully combined after each addition; continue processing until smooth, about 2 minutes more.
- 11Divide soup among 6 bowls.
- 12Dollop with ½ cup yogurt.
- 13Garnish with pepper and dill, if desired.
Ingredients
- 1 pound bunch asparagus, trimmed
- 2 medium leeks, white and light green parts only, sliced into 1-inch thick coins
- 1.5 cups shelled fresh peas
- 5 large cloves garlic, smashed and peeled
- 2 tablespoons extra-virgin olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 6-ounce block feta cheese in brine, drained
- 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
Equipment
9-by-13-inch baking dishblenderspoon
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