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Makes 4 1-1/2 cup servings. Recipe from eatingwell.com.
Ingredients 2 tablespoons extra-virgin olive oil 1/2 cup thinly sliced scallions 3 cloves garlic, peeled and smashed 1 teaspoon dried basil 1/4 teaspoon crushed red pepper 4 cups low-sodium vegetable or chicken broth 1 pound broccoli crowns, stems and florets, cut into bite-size pieces (about 6 cups) 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces 1 tablespoon water 1/2 cup crumbled feta cheese, divided 1 teaspoon grated lemon zest, + more for garnish 1/4 teaspoon salt Nutrition Calories 220 Fat 12g Cholesterol 17mg Sodium 498mg Carbs 25g Fiber 5g Protein 8g Calcium 198mg Iron 3mg Potassium 862mg |
Directions
To make ahead
Refrigerate in an airtight container for up to 3 days.
- 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.
- 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.
- Set aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.
- 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.)
- 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.
To make ahead
Refrigerate in an airtight container for up to 3 days.
