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BROCCOLI AND FETA SOUP WITH WHITE BEANS AND PARSLEY

A happy and fresh broccoli soup, made creamy with the addition of white beans. The tang comes from feta and the kick comes from jalapeño!
Course Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion , diced (about 1 cup)
  • 2 cloves garlic , minced
  • 1/2 cup celery , chopped
  • kosher salt and cracked pepper
  • 1 14-15 oz can of white beans (navy or cannellini), rinsed and drained
  • 4 cups of vegetable stock (or water) Or 4 cups of vegetarian 'Chicken' stock made from my 'Chicken' Bouillon base recipe found on the Pantry page of the blog.
  • 7 cups of chopped broccoli , including the stems
  • 1/2 cup feta cheese , crumbled
  • 1/2 cup parsley , chopped
  • 1/2-1 medium jalapeno pepper , diced small (use to the desired heat)
  • parsley chopped for garnish
  • feta cheese crumbled for garnish
  • creme fraiche optional garnish

Instructions

  1. In a large pot, warm the olive oil over medium heat. Add the onions, garlic and celery and stir, cooking till just softened, about 5 minutes. Season with salt and pepper.
  2. Add the drained beans and stock.
  3. Place a lid on the pot and bring the heat up to a rolling simmer. Simmer for about 5 minutes, just heating the beans through.
  4. Add the broccoli and cook briefly- about 3-4 minutes. Do not overcook, or else the broccoli will turn to a grey green colour. It won't affect the taste, but it may look less than desirable (important when you're trying to get kids to eat anything!)
  5. Working in batches, puree the soup with the feta cheese and parsley leaves. You can do this in a blender or using an immersion blender, or even a food processor. Puree till the desired consistency: rustic and chunky, completely smooth, or somewhere in between! Return to the pot and add additional stock or water if you would like it a touch thinner. Stir in jalapeño dice as desired.
  6. Re-season as desired.
  7. Serve with extra crumbled feta, parsley flakes, or a drizzle of olive oil.

Recipe Notes

If making this in advance, or reheating, use low heat to bring up to temperature. Too high a heat and you will get a muddy looking soup. Gently cooked broccoli and fresh parsley combined at the blending stage is what will give you the bright green colour!

Adapted from The Clever Carrot by Emilie Raffa