Broccoli Feta Soup (Print Version)
One-pot creamy vegetarian soup with broccoli, feta and ditalini pasta that's bursting with flavor and perfect for cozy meals.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 large onion, diced
03 -
2 large garlic cloves, diced
04 -
¼ teaspoon red chili flakes
05 -
½ lb (225 g) potatoes, peeled and cut into 1-inch cubes
06 -
1 lb (450 g) broccoli, cut into florets
07 -
6 cups low-sodium vegetable stock (or water)
08 -
½ teaspoon salt
09 -
¼ teaspoon ground black pepper
10 -
100 g ditalini (or another small pasta)
11 -
5 oz (150 g) feta cheese, crumbled plus extra to serve
12 -
A handful of fresh parsley, roughly chopped
# Steps:
01 -
Heat the olive oil in a large stock pot or Dutch oven and sauté the onion for 5 minutes over medium heat.
02 -
Add the garlic and red chili flakes and continue to cook for another minute.
03 -
Next, add the potatoes, broccoli, vegetable stock, salt and pepper and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 25 minutes.
04 -
Turn off the heat and use a hand blender to blend the soup, leaving some broccoli and potato pieces for texture.
05 -
Bring back to a simmer and add the ditalini. Cook for 10-12 minutes until the pasta is al dente. Make sure you stir often to prevent the pasta from sticking to the bottom of the pot.
06 -
Once the pasta is al dente, turn off the heat and stir in the crumbled feta and parsley.
07 -
Adjust the seasoning and serve topped with extra crumbled feta cheese and red chili flakes if desired.
# Notes:
01 -
This creamy, nutritious broccoli feta soup is made in one pot with simple ingredients, perfect for a warm and cozy meal.