Broccoli Feta Soup

Ingredients

• 1 tsp Salt
• 944 g Low sodium chicken broth
• 473.18 g Water
• 3 cloves garlic, minced
• 1 Black pepper, to taste
• 1 Garnish: drizzle of olive oil + lemon juice
• 453.59 g Broccoli
• 99.22 g Feta cheese
• 112.5 g Orzo pasta
• 1 Chili pepper flakes, to taste

Method

1. 0

   Rinse and slice your broccoli into florets and dice the stems too.

2. 1

   To a medium stock pot, add all of the broccoli pieces, garlic, broth, water, salt and pepper. Bring to a boil and then reduce heat to a simmer. Cover your pot and cook for 30 minutes.

3. 2

   Using a potato masher, gently smash the broccoli about 6 times. Leave large and small pieces in the soup for texture. Add in the orzo and cook uncovered, stirring constantly, for 15 minutes or until pasta is cooked.

4. 3

   Remove the pot from the burner and crumble in your feta. Mix it in. Serve in your bowls, drizzle with a little olive oil, squeeze on some lemon juice and top with chili pepper flakes to taste.

Nutrition Facts

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