Simple yet incredibly tasty broccoli soup with celery stalks, onion, one large potato and topped with loads of melty feta cheese and crusty bread. This wholesome recipe is not only good for you and easy to make but also full of flavour and incredibly satisfying.
Simple yet incredibly tasty broccoli soup with celery stalks, onion, one large potato and topped with loads of melty feta cheese and crusty bread. This wholesome recipe is not only good for you and easy to make but also full of flavour and incredibly satisfying.
Yields4 Servings Prep Time5 minsCook Time20 minsTotal Time25 mins
2 tbsp butter 1 large onion, peeled & chopped 2 celery stalks, chopped 1 large potato, peeled & chopped 2 garlic cloves, minced 3 cups chicken broth 1 cup water 1 large broccoli head (about 4 cups florets) ⅓ tsp salt ½ tsp pepper olive oil to decorate crumbled feta cheese 1 slice bread, toasted & cut (or croutons) 1 tbsp fresh parsley, chopped
11. Heat the butter in a pot over medium heat. Place the onion, celery and potato in the pot and sauté for 6-7 minutes or until softened. Add in the minced garlic and sauté a further 2 minutes.
2. Pour the chicken broth into the pot along with the cup of water and broccoli florets. Bring to a boil then cover and simmer for 10-12 minutes or until the broccoli is cooked.
3. Place the soup in a blender and blend until smooth. Pour the soup back into the pot and add the salt & pepper and stir. Serve hot into bowls with crusty bread or croutons, crumbled feta, a dash of olive oil and some freshly chopped parsley.
1. Heat the butter in a pot over medium heat. Place the onion, celery and potato in the pot and sauté for 6-7 minutes or until softened. Add in the minced garlic and sauté a further 2 minutes.
2. Pour the chicken broth into the pot along with the cup of water and broccoli florets. Bring to a boil then cover and simmer for 10-12 minutes or until the broccoli is cooked.
3. Place the soup in a blender and blend until smooth. Pour the soup back into the pot and add the salt & pepper and stir. Serve hot into bowls with crusty bread or croutons, crumbled feta, a dash of olive oil and some freshly chopped parsley.
Ingredients
Directions
1. Heat the butter in a pot over medium heat. Place the onion, celery and potato in the pot and sauté for 6-7 minutes or until softened. Add in the minced garlic and sauté a further 2 minutes.
2. Pour the chicken broth into the pot along with the cup of water and broccoli florets. Bring to a boil then cover and simmer for 10-12 minutes or until the broccoli is cooked.
3. Place the soup in a blender and blend until smooth. Pour the soup back into the pot and add the salt & pepper and stir. Serve hot into bowls with crusty bread or croutons, crumbled feta, a dash of olive oil and some freshly chopped parsley.