Broccoli Feta Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 teaspoon Kosher salt
¼ teaspoon black pepper
1 large Yukon Gold Potato, peeled and cut into 1-inch cubes
4 cups low-sodium vegetable stock, plus more as needed
6 cups broccoli florets, rinsed and drained
1/3 cup Italian parsley, rinsed and chopped coarsely – plus more as garnish
1/3 cup feta cheese, crumbled – plus more as garnish
Instructions
Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft.
Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
Right before you are ready to puree the soup, add in the chopped parsley.
Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture.
Taste for seasoning and add in more seasoning if necessary.