Broccoli Feta Soup
Comforting 30 minute Broccoli Feta Soup combines fresh broccoli and hearty rice with onion, garlic, dill, and salty feta. Perfect for chilly days!
Servings: 8 servings
Calories: 219kcal
Ingredients
- 2 pounds broccoli florets and stems coarsely chopped
- 1 medium onion finely chopped
- 2 tablespoons olive oil extra virgin
- 1/2 cup rice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 7 cups chicken broth low sodium
- 7 ounces feta cheese crumbled
- 1/2 lemon juice of
- 2 large garlic cloves grated
- 1/4 cup dill finely chopped
Instructions
- Preheat large pot on medium heat and swirl oil to coat. Add onion and cook for 4-5 minutes, stirring occasionally.
- Add broccoli, rice, salt, pepper, broth and stir. Cover, bring to a boil, reduce heat to low and simmer for 15 minutes or until broccoli is fork tender.
- Turn off heat. Mash broccoli with a potato masher until chunky. Add feta cheese, lemon juice, garlic and dill. Stir and serve soup hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 4-5 days. Cover and simmer on low heat for about 5 minutes or until warmed through.
- Freeze: Freeze in an airtight container with room for expansion for up to 3 months.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 458mg | Fiber: 3g | Sugar: 3g