Broccoli feta soup
This broccoli feta soup recipe is straightforward and perfect for a healthy meal option. It uses common ingredients you likely have in your kitchen and is simple enough for anyone to prepare. With easy to follow the instructions, you’ll have a tasty soup ready in 25 minutes.
If you’re searching for a flavorful soup that uses fresh ingredients and its low in calories, then this broccoli feta soup recipe is perfect for you. It uses just a few ingredients that you probably already have at home. If you try this and enjoy it, I’m sure you’ll also love my Leek celery soup with potatoes—it’s definitely worth trying.
This recipe is simple enough for even teenagers or those who rarely cook to follow and create a delicious bowl of soup. When I develop recipes, I always note what didn’t work on my first try and how I improved it on the second and third attempts. I’ve included all those notes below so you can get it right on your first try.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Broccoli
- Potatoes medium sized
- Onion medium sized
- Celery
- Vegetable broth
- Garlic minced
- Feta cheese
- Fresh parsley finely chopped
- Salt and black pepper for taste
How to make Broccoli feta soup with potatoes
- Start by getting your vegetables ready. Break the broccoli into smaller pieces that are easy to manage. Peel the potatoes and chop them into chunks. Next, take a stalk of celery and chop it up. Finally, take a small onion and dice it finely.
- Once the vegetables are prepared, grab a large saucepan and pour in some olive oil. Warm it up over medium heat, and then toss in the chopped onion, garlic, celery, and potatoes. Stir them around and let them cook until the onion becomes soft and tender.
- After that, add the broccoli florets to the saucepan, along with some finely chopped fresh parsley. Pour in the vegetable broth and a cup of water. If you prefer, you can use two cups of vegetable broth and skip the water entirely.
- Sprinkle in your favorite herbs and spices to season the soup, and let it simmer for about 10 to 15 minutes, or until the potatoes are soft enough to be easily pierced with a fork.
- Give the soup a taste to see if it needs more seasoning. If necessary, make any adjustments, then serve the broccoli soup hot, topped with some crumbled feta cheese. Enjoy!
Tips and mistakes to avoid for beginner cooks
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
- If you don’t like the texture of this Broccoli feta Soup or you just like your soups smooth then you can blend it before topping with the crumbled feta cheese.
- Try to cut the potatoes in evenly size so that they cook evenly as well, the smaller the potato chunks the sooner they will cook.
- Consider adding some cream for that creamy broccoli and feta soup.
More easy soup recipes to add to your rotation
How to store leftover soup
If you end up with any leftover broccoli feta soup, you can store it in an airtight container or a zip-lock bag and keep it in the freezer for up to 3 months or in the fridge for 3-4 days. My family and I love this broccoli feta soup so much that we usually don’t have any leftovers.
To reheat the soup, pour it into a saucepan and warm it over medium heat, stirring occasionally until it’s hot. Alternatively, you can heat it in the microwave for a few minutes. If the potatoes have caused the soup to thicken more than you’d like, you can gradually add broth or water until it reaches your desired consistency.
Broccoli feta soup
Ingredients
- 4 oz Broccoli
- 2 Potatoes medium sized
- 1 Onion medium sized
- 1 stalk Celery
- 1 cup Vegetable broth
- 1 tbsp Garlic minced
- 6 oz Feta cheese
- 1 tbsp Fresh parsley finely chopped
- Salt and black pepper for taste
Instructions
- Prepare the vegetables. Cut the broccoli into smaller florets, peel and chop the potatoes, chop a stalk of celery, and finely dice small onion.
- In a large saucepan, warm up olive oil then add the chopped onion, garlic, celery and potatoes then sauté until the onion is tender.
- Add the broccoli florets and finely chopped fresh parsley.
- Add the vegetable broth and a cup of water. If you like you can just add 2 cups of vegetable broth and skip the water.
- Season with your favorite herbs and spices then allow the soup to cook for 10 to 15 minutes or just until the potatoes are fork tender.
- Do a taste test and adjust seasoning if necessary then serve your broccoli soup then top with crumbled feta cheese. Enjoy
