Description
A comforting and creamy Broccoli Feta Soup featuring tender broccoli and potatoes blended with savory feta cheese and ditalini pasta. This hearty soup is perfect for a cozy meal and balances fresh vegetables with rich flavors in a smooth, satisfying texture.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large garlic cloves, diced
- ¼ teaspoon red chili flakes
- ½ 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)
- ½ teaspoon salt
- ¼ 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 vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Add garlic and chili: Stir in the diced garlic and red chili flakes, cooking for an additional minute until fragrant.
- Add vegetables and simmer: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper. Stir well to combine. 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 carefully blend the soup. Blend enough to create a creamy texture but leave some broccoli and potato pieces intact for added texture.
- Cook pasta: Return the soup to a simmer and add the ditalini pasta. Cook for 10-12 minutes until the pasta is al dente, stirring frequently to prevent sticking to the bottom of the pot.
- Add feta and parsley: Once the pasta is cooked, turn off the heat and stir in the crumbled feta cheese and chopped fresh parsley.
- Season and serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with extra crumbled feta if desired.
Notes
- Use low-sodium vegetable stock to better control the saltiness of the soup.
- Leaving some chunks when blending adds a nice texture contrast.
- Stir the pasta frequently when cooking in the soup to prevent clumping.
- Feta adds a salty, tangy flavor — adjusting salt after adding it is recommended.
- This soup can be made vegetarian by using vegetable stock and is naturally gluten-free if gluten-free pasta is used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Broccoli soup, Feta cheese soup, Vegetable soup, Pasta soup, Creamy broccoli soup, Mediterranean soup, Healthy soup, Vegetarian soup
