ClosePhoto:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterActive Time:20 minsTotal Time:20 minsServings:4 servingsPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1/2cupthinly slicedscallions3clovesgarlic,peeled and smashed1teaspoondried basil1/4teaspooncrushed red pepper4cupsreduced-sodium vegetableorchickenbroth1poundbroccoli crowns, stems and florets, cut into bite-size pieces (about 6 cups)8ouncesYukon Gold potatoes, scrubbed and cut into 1-inch pieces1tablespoonwater1/2cupcrumbledfeta cheese, divided1teaspoongratedlemon zest,  plus more for garnish1/4teaspoonsaltDirectionsHeat oil in a large saucepan over medium-high heat. Add scallions, garlic, basil and crushed red pepper; cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Stir in broth and bring to a boil over high heat. Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterMeanwhile, combine potatoes and water in a medium microwave-safe bowl; cover and microwave on High until the potatoes are very tender, about 4 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterSet aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup. Transfer the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.)(Alternatively, use an immersion blender: Remove soup pot from heat. Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide the soup among 4 bowls. Spoon 1/4 cup broccoli into each bowl. Sprinkle with the reserved 1 tablespoon feta and more lemon zest.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadRefrigerate in an airtight container for up to 3 days.Nutrition InformationServing Size: 1 1/3 cupsCalories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mgEatingWell.com, December 2023Rate ItPrint

Close

Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

Overhead photo of a bowl of Broccoli Feta Soup.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

Active Time:20 minsTotal Time:20 minsServings:4 servingsPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1/2cupthinly slicedscallions3clovesgarlic,peeled and smashed1teaspoondried basil1/4teaspooncrushed red pepper4cupsreduced-sodium vegetableorchickenbroth1poundbroccoli crowns, stems and florets, cut into bite-size pieces (about 6 cups)8ouncesYukon Gold potatoes, scrubbed and cut into 1-inch pieces1tablespoonwater1/2cupcrumbledfeta cheese, divided1teaspoongratedlemon zest,  plus more for garnish1/4teaspoonsaltDirectionsHeat oil in a large saucepan over medium-high heat. Add scallions, garlic, basil and crushed red pepper; cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Stir in broth and bring to a boil over high heat. Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterMeanwhile, combine potatoes and water in a medium microwave-safe bowl; cover and microwave on High until the potatoes are very tender, about 4 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterSet aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup. Transfer the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.)(Alternatively, use an immersion blender: Remove soup pot from heat. Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide the soup among 4 bowls. Spoon 1/4 cup broccoli into each bowl. Sprinkle with the reserved 1 tablespoon feta and more lemon zest.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadRefrigerate in an airtight container for up to 3 days.Nutrition InformationServing Size: 1 1/3 cupsCalories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mgEatingWell.com, December 2023Rate ItPrint

Active Time:20 minsTotal Time:20 minsServings:4 servings

Active Time:20 mins

Active Time:

20 mins

Total Time:20 mins

Total Time:

Servings:4 servings

Servings:

4 servings

Overhead photo of Broccoli Feta Soup ingredients.

Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1/2cupthinly slicedscallions3clovesgarlic,peeled and smashed1teaspoondried basil1/4teaspooncrushed red pepper4cupsreduced-sodium vegetableorchickenbroth1poundbroccoli crowns, stems and florets, cut into bite-size pieces (about 6 cups)8ouncesYukon Gold potatoes, scrubbed and cut into 1-inch pieces1tablespoonwater1/2cupcrumbledfeta cheese, divided1teaspoongratedlemon zest,  plus more for garnish1/4teaspoonsalt

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsextra-virgin olive oil

1/2cupthinly slicedscallions

3clovesgarlic,peeled and smashed

1teaspoondried basil

1/4teaspooncrushed red pepper

4cupsreduced-sodium vegetableorchickenbroth

1poundbroccoli crowns, stems and florets, cut into bite-size pieces (about 6 cups)

8ouncesYukon Gold potatoes, scrubbed and cut into 1-inch pieces

1tablespoonwater

1/2cupcrumbledfeta cheese, divided

1teaspoongratedlemon zest,  plus more for garnish

1/4teaspoonsalt

DirectionsHeat oil in a large saucepan over medium-high heat. Add scallions, garlic, basil and crushed red pepper; cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Stir in broth and bring to a boil over high heat. Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterMeanwhile, combine potatoes and water in a medium microwave-safe bowl; cover and microwave on High until the potatoes are very tender, about 4 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterSet aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup. Transfer the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.)(Alternatively, use an immersion blender: Remove soup pot from heat. Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide the soup among 4 bowls. Spoon 1/4 cup broccoli into each bowl. Sprinkle with the reserved 1 tablespoon feta and more lemon zest.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadRefrigerate in an airtight container for up to 3 days.Nutrition InformationServing Size: 1 1/3 cupsCalories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mgEatingWell.com, December 2023

Directions

Heat oil in a large saucepan over medium-high heat. Add scallions, garlic, basil and crushed red pepper; cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Stir in broth and bring to a boil over high heat. Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterMeanwhile, combine potatoes and water in a medium microwave-safe bowl; cover and microwave on High until the potatoes are very tender, about 4 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterSet aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup. Transfer the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.)(Alternatively, use an immersion blender: Remove soup pot from heat. Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide the soup among 4 bowls. Spoon 1/4 cup broccoli into each bowl. Sprinkle with the reserved 1 tablespoon feta and more lemon zest.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadRefrigerate in an airtight container for up to 3 days.Nutrition InformationServing Size: 1 1/3 cupsCalories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mg

Heat oil in a large saucepan over medium-high heat. Add scallions, garlic, basil and crushed red pepper; cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Stir in broth and bring to a boil over high heat. Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.

Overhead photo of broccoli cooking.

Meanwhile, combine potatoes and water in a medium microwave-safe bowl; cover and microwave on High until the potatoes are very tender, about 4 minutes.

Overhead photo of potatoes.

Set aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.

Overhead photo of seasoned cooked broccoli and feta.

Stir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup. Transfer the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.)(Alternatively, use an immersion blender: Remove soup pot from heat. Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)

Overhead photo of blended Broccoli Feta soup in blender.

Divide the soup among 4 bowls. Spoon 1/4 cup broccoli into each bowl. Sprinkle with the reserved 1 tablespoon feta and more lemon zest.

Overhead photo of soup in bowl with a little bit of the blender, broccoli and feta in small bowls.

To make aheadRefrigerate in an airtight container for up to 3 days.

To make ahead

Refrigerate in an airtight container for up to 3 days.

Nutrition InformationServing Size: 1 1/3 cupsCalories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mg

Nutrition Information

Serving Size: 1 1/3 cupsCalories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mg

Serving Size: 1 1/3 cups

Calories 200, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 23g, Total Sugars 5g, Added Sugars 0g, Protein 8g, Fiber 5g, Sodium 470mg, Potassium 549mg

EatingWell.com, December 2023

Rate ItPrint