Indulge in the comforting warmth of this creamy soup, filled with the goodness of green vegetables.
In alignment with my Tomato Feta Soup, I aimed to craft a verdant rendition. This soup beckons you if you happen to have a few broccoli crowns languishing in your fridge. Astonishingly simple to prepare with minimal ingredients, the broccoli-feta duo forms a sublime partnership. The soup achieves remarkable creaminess even sans the feta cheese.
Ingredients:
Prepare your petite square notepad, as this ingredient list is succinct. If orzo isn’t your preference (or if it’s absent from your pantry), feel free to substitute with rice or any other diminutive pasta. Additionally, for those not enamored with feta, omit it or sprinkle some freshly grated parmigiano reggiano on top.
When working with the broccoli, don’t limit yourself to just the florets. Utilize the stems as well; trim off the tough edges and chop them up. Crucial to the recipe is avoiding excessive mashing of the broccoli post-cooking. Gently mash to maintain a textured blend of small and large chunks. Six smashes worked perfectly for me.
During the plating process, a mandatory drizzle of olive oil awaits—olive oil enthusiasts, take note. Equally essential is the addition of chili pepper flakes, providing that extra kick to elevate the soup. Pairing it with crusty fresh bread is a heavenly match, and for an extra touch, consider squeezing some lemon juice on top.
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Notes:
- Enhance your dining experience by serving this soup with fresh, crusty bread.
- For an extra protein boost, consider adding shredded rotisserie chicken to the mix!
- This recipe draws inspiration from my TOMATO FETA SOUP.
- Make it Vegan by excluding the feta or opting for dairy-free feta, and use vegetable broth in lieu of chicken broth.
- **Make it Gluten-Free by substituting rice for orzo in the recipe.