Broccoli Feta Soup (So Easy)

Here’s the easiest and most delicious pot of broccoli and feta soup you’ll ever make. It looks like it belongs in a restaurant, yet it is made with a handful of basic ingredients. 

Deeply savoury and velvety smooth, this soup is comfort-loaded. Even the most raging meat eaters in your life will lick the bowl clean. This recipe relies on very little equipment (and culinary skills) and is quick to whip up. Hunting for new soup recipes to try? Don’t miss my budget cream of veggie soup.

 Why You Need This Broccoli Feta Soup In Your Life

 Why You Need This Broccoli Feta Soup In Your Life

• Dead easy: Busy schedules are no match for this recipe. With straightforward instructions and minimal prep time, you can whip up a batch of this soup in no time, even on the busiest of weeknights. 
• Healthy and wholesome: Nutritious and delicious, this broccoli feta soup is packed with vitamins (it has insanely high levels of vitamin C), minerals, and antioxidants.
• Affordable and budget-friendly: Seriously, it’s a cheap and cheerful basket of ingredients you likely already have in the pantry.
• Perfect for special occasions: Looking for fancy? Dress this soup up, and it’s the perfect starter for a birthday party or any special occasion. 
• Restaurant-quality dish at home: It’s got that gourmet look and taste, yet it’s inexpensive to make and does not require a culinary degree!

Broccoli and Feta Soup Ingredients and Substitutions

Here’s what to gather to whip up a pot of broccoli and feta soup:

• Broccoli: Go for fresh broccoli florets for the best flavour and texture. Frozen broccoli is also absolutely fine for this recipe but it should be defrosted ahead of time. For frozen broccoli, add 5 minutes to the cooking time.
• Potatoes: Use starchy potatoes like russets or Yukon Gold for a creamy texture. They’ll help thicken the soup. 
• Onion: Yellow or white onions work well here. They add a savoury depth to the soup. 
• Garlic: I recommend fresh garlic versus bottled or powdered for best taste results.
• Fresh parsley: This adds a bright, herbaceous note to the soup. 
• Dried oregano: Dried oregano contributes earthy, slightly floral flavours. Fresh oregano is delicious, too. 
• Vegetable oil: Use a neutral vegetable oil like avocado or sunflower oil.
• Feta cheese: This adds a creamy, tangy richness to the soup. This soup is also delicious with a mild goat’s cheese like Chevin.
• Pine nuts: Toasted pine nuts provide a nutty crunch and rich, toasty taste. Swap them for skinned hazelnuts as a fun alternative.

Top Tips For Next Level Broccoli Feta Soup

This recipe is outrageously simple. Having said that here’s how to get it absolutely perfect:

• Toasty pine nuts: Get them toasted deeply to increase their nutty flavour and a deeper taste. Don’t be shy. Also, don’t burn them, ha!
• Added texture: Toasting (browning) the broccoli slices brings out the savoury taste of the broccoli and makes it look fantastic. Get ‘em nice and crunchy. This gives the soup its “dinner party” edge.
• Add nutrient boosters: Is the hit of broccoli not enough for you? Add fresh baby spinach and peas to elevate the vitamin load in this recipe. Don’t forget to pat yourself on the back!
• Watch the cooking time: Overcooking will lead to a grey soup. Not a good look.

Make Ahead and Storage Instructions

Leftover broccoli and feta soup can be stored in the fridge in an airtight container for up to 3 days. The soup can be frozen for up to 2 months.

Make-ahead tip: I like to keep chopped frozen parsley in the freezer in small portions. It freezes well and is a great way to prepare ahead. This works for chopped fresh garlic cloves, too!

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Broccoli and Feta Soup

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Here’s the easiest and most delicious pot of broccoli and feta soup you’ll ever make. It looks like it belongs in a restaurant, yet it is made with a handful of basic ingredients.

Ingredients

• 1 large broccoli crown
• 3 medium size potatoes
• 1 onion
• 3 garlic cloves
• 1 tsp dried oregano
• pinch of salt, pinch of black pepper, vegetable oil - for sauté veggies and to toast broccoli slices.
• 1 pack of feta, 200 gr
• 50 gr pine nuts
• bunch of fresh parsley - leaves

Instructions

Prepare the veggies: peel and thinly cut the onion, peel and mince garlic cloves.

Heat vegetable oil in a heavy based dish and add onion and garlic. Sauté for 5 minutes until fragrant, but do not forget to stir preventing burning. Add salt, pepper and dried oregano.

Wash and peel potatoes, cut into small cubes and add to the pot. Pour in the water or stock (if using) - the liquid should cover the veggies, plus 2 fingers on top. Bring it to boil, then reduce the heat, cover with the lid and cook for 10 minutes. 

Meanwhile, prepare the broccoli. Cut it into the florets, and chop the broccoli stems. First, add the stems to the pot, as it would require more time to cook. 

Reserve some nice broccoli florets, thinly slice it. 

Toast the pine nuts. For this, heat the dry skillet over the medium-high. Add pine nuts and fry for 30 seconds, then make a good stir and fry for another 30 seconds, but don’t leave the skillet without watch as nuts burn easily. Transfer nuts to a bowl and set aside until ready to serve the soup. Keep the skillet on the stove for later use.

Heat the vegetable oil in the skillet (remember, the one used for pine nuts?). Place broccoli thins in one layer and keep it without turning for 2 minutes until it gets an appetising brown accent on the side.

Add the remaining broccoli to the pot, mix all ingredients and cook for an additional 5 minutes until broccoli is cooked. Cooking for a longer time would change the vibrant green colour into grayish, so track the time. When ready, check for the salt and adjust if needed, but remember that feta itself is salty. Cut fresh parsley leaves into the soup. Use the immersion blender to make a silky and smooth soup.

Pour soup into bowls. Generously crumble feta on top, sprinkle with pine nuts, arrange the toasted broccoli slices, give a good twist of black pepper. Enjoy!