Description
This creamy Broccoli Feta Soup combines tender broccoli and potatoes with tangy feta cheese in a comforting, hearty dish. Simmered with aromatic garlic, onion, and a hint of chili flakes, and finished with tender ditalini pasta, this soup is perfect as a nutritious and satisfying meal for any day.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large garlic cloves, diced
- 1/4 teaspoon red chili flakes
- 1/2 lb (225 g) potatoes, peeled and cut into 1-inch cubes
- 1 lb (450 g) broccoli, cut into florets
- 6 cups low-sodium vegetable stock (or water)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Pasta and Cheese
- 100 g ditalini (or another small pasta)
- 5 oz (150 g) feta cheese, crumbled plus extra to serve
Garnish
- A handful of fresh parsley, roughly chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
- Add Garlic and Chili: Stir in the diced garlic and red chili flakes and cook for an additional minute to release their flavors.
- Simmer Vegetables: Add the peeled and cubed potatoes, broccoli florets, vegetable stock, salt, and pepper. Stir to combine everything, bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 25 minutes until the vegetables are tender.
- Blend Soup: Turn off the heat and use a hand blender to partially blend the soup, leaving some broccoli and potato pieces for texture and heartiness.
- Cook Pasta: Return the pot to a simmer and add the ditalini pasta. Cook for 10-12 minutes, stirring often, until the pasta is al dente and tender but still firm.
- Finish with Feta and Parsley: Turn off the heat and stir in the crumbled feta cheese and fresh parsley. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and top with extra crumbled feta and additional red chili flakes if desired for extra flavor and heat.
Notes
- For a creamier texture, use a full immersion blender to blend more of the soup.
- Use low-sodium vegetable stock to control the salt level and allow flavor adjustments.
- Ditalini pasta can be substituted with other small pasta shapes like orzo or small shells.
- To make this soup vegan, substitute feta with a plant-based cheese alternative or omit it.
- Stir pasta frequently while cooking to prevent it from sticking to the bottom of the pot.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
