Healthy Broccoli Feta Soup: Kid-Friendly, and Yummy!

Okay, so I’ve been seeing this broccoli feta soup all over my feed lately, and I finally caved and tried it. I gotta say, it’s surprisingly good, even for someone like me who isn’t the biggest broccoli fan.

First, I gathered my stuff. You know, the usual suspects:

• One big head of broccoli (I just used the florets, chopped them up roughly)
• An onion, diced
• Some garlic cloves, like four (because, garlic!)
• Vegetable broth – I think I used about four cups, maybe more?
• Feta cheese, obviously. I got a block and crumbled it myself.
• Olive oil
• Salt and pepper (freshly ground, because why not?)
• A little bit of lemon juice, for a bit of zing at the end.

Getting Started The Soup

I started by heating some olive oil in my big soup pot. Then, I threw in the diced onion and cooked it until it was soft and see-through. After that, the garlic went in, and I let it cook for just a minute or so – you don’t want it to burn!

Next, I dumped in the broccoli florets and gave everything a good stir. I let that cook for a few minutes, just to get the broccoli a little bit tender. Then, I poured in the vegetable broth, enough to cover all the broccoli. I brought it to a boil, then turned down the heat and let it simmer for, like, 15-20 minutes, until the broccoli was really soft.

Now, this is where the magic happens. I took my immersion blender (you could totally use a regular blender, just be careful with the hot soup!) and blended everything until it was smooth and creamy. It turned this awesome shade of green.

After blending, I stirred in most of the feta cheese, saving some for garnish. I also added a good pinch of salt and pepper. I tasted it and added a little more salt, because, well, I like salt.

Finally, I squeezed in just a little bit of lemon juice. It really brightened up the flavor. And that’s it! I ladled the soup into bowls and topped it with the rest of the crumbled feta.

Honestly, it was way easier than I thought, and it tasted amazing. It’s creamy, cheesy, and you get that nice little tang from the feta and lemon. Definitely a keeper! I might even try adding some red pepper flakes next time for a little kick.