Broccoli & Feta Soup
A simple, fresh broccoli soup thickened with orzo and stirred through with crumbled feta. Light, savoury, and a bright change from richer meals.
- 240
- kcal
- 10g
- protein
- 24g
- carbs
- 13g
- fat
- 4g
- fiber
- 30 min
- time
Method
Heat the broth
Add the vegetable bouillon to a pan and bring to a simmer.
Prep the broccoli & garlic
Cut the florets off the large head of broccoli, discarding the main stem. Crush the garlic cloves.
Simmer the broccoli
Add the broccoli florets, garlic and olive oil to the broth and cook for around 12-15 minutes.
12:00Add the orzo
Stir in the orzo (or basmati rice) (no need to rinse — its starch helps thicken the soup) and cook a further 10-12 minutes until tender.
11:00Crush
Use a potato masher to gently crush the majority of the broccoli.
Add the feta
Break the goat's / ewe's milk feta into small crumbles and stir in well.
Season & serve
Season with the pepper and/or chilli flakes, to season and a little more olive oil. Serve with crusty bread.
Notes
Around 240 kcal and 10g protein per serving (based on 4; lower-protein than your usual mains). NOT lactose-free — feta is cheese. Goat's/ewe's-milk feta is lower in lactose than cow's-milk cheese and may sit better, but isn't lactose-free. For a lactose-free version use a dairy-free feta or omit it. Made with orzo (your usual swap for the rice) — a rice-shaped pasta that gives a silkier, slightly more substantial result. Don't rinse it; the starch helps thicken the soup. It also cooks quicker than rice, so it goes in after the broccoli. A light soup — pair with bread, or add a protein on the side (it's lower in protein than your usual meals). Mashing rather than fully blending keeps some texture; blend smooth if you prefer. Chilli flakes and a good amount of pepper lift it.