Broccoli Feta Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

12 ounces broccoli florets (about 1 medium head)

1 head garlic (large)

10 ounces baby gold potatoes (diced into 1-inch pieces)

8 ounces block feta

2 large leeks (or 1 medium onion)

2 tablespoons extra virgin olive oil

1/2 teaspon kosher salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 pinch red pepper flakes (optional)

1/2 cup fresh parsley (*see note)

1/4 cup fresh dill (*see note)

1 tablespoon lemon juice

3 cups vegetable broth

2 cups fresh spinach

heavy cream or olive oil (for drizzling)

3-4 cups Parmesan cheese (shredded)

Directions

Cook garlic.

Preheat the oven to 425°F. Slice the top off the head of garlic, exposing most/all of the garlic cloves. Place the garlic on a small piece of aluminum foil and drizzle it with about 1 tbsp of olive oil, then wrap the garlic in the foil and place it in the oven about 10-15 minutes before the rest of the veggies.

Cook vegetables.

Place the block of feta cheese in the middle of a baking sheet. Arrange the potatoes, broccoli, and leeks (or onion) around the feta. Drizzle everything with olive oil and season with salt, pepper, Italian seasoning, and red pepper flakes. Give the veggies a good toss to fully coat. Roast for 25-30 minutes or until the broccoli and potatoes are golden brown and crisp-tender and the garlic cloves are soft and golden.

Blend ingredients.

Add the broccoli, potatoes, and feta to a blender (if you like a nice presentation, first set aside a few small broccoli florets to top the soup with). Squeeze the garlic cloves out of the peels into the blender. Add the broth to the blender. Blend on high for about 45-60 seconds, then add the parsley, dill, lemon juice, and spinach and blend again for 30-45 seconds or until it’s completely smooth and creamy.

Serve.

Divide the soup between bowls and top with the broccoli florets and parmesan crisps. You can also drizzle a little cream or olive oil on top.

Parmesan Crisps

Cook cheese in pan.

Heat a nonstick pan on medium heat. When hot, add the cheese in little circles around the pan (*see note), leaving about two inches of space in between each one.

Flip cheese.

Once the cheese has melted and starts to look crisp around the edges, flip it and cook on the other side for 30-60 seconds.

Let cheese crisps cool.

Transfer the crisps to a cooling rack while you finish preparing the soup.

Nutrition

• Calories: 234 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Cholesterol: 26 mg
• Sodium: 1004 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 16 g