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Broccoli Soup and Feta Cream

Shared with permission from Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings by Nina Olsson

Course Soup
Servings 4 servings
Author Nina Olsson

Ingredients

  • Olive oil for frying
  • 2 shallots finely diced
  • 3 garlic cloves crushed
  • 2 tablespoons lemon juice
  • 1 quart vegetable stock
  • 2 medium potatoes peeled and finely diced
  • 1 ¼ pounds broccoli florets
  • A handful of fresh basil or mint
  • Salt to taste
  • Pinch of freshly ground black pepper

Feta cream:

  • 3 ½ ounces organic feta cheese crumbled, or vegan yogurt mixed with 1 tablespoon nutritional yeast
  • 6 tablespoons Greek or vegan yogurt
  • 1 teaspoon honey or agave syrup
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Put all the ingredients for the feta cream in a blender or food processor and blend until smooth. Set aside until ready to serve.
  2. Heat a deep saucepan over medium heat. Add a drizzle of olive oil and fry the shallots for 5 to 6 minutes, stirring. Stir in all the remaining ingredients and bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. Transfer the soup to a blender or food processor and blend until smooth, or blend directly in the pan with an immersion blender. Serve topped with a drizzle of the feta cream.
  4. Both the soup and the feta cream can be prepared 1 to 2 days in advance and kept, tightly covered or in an airtight container, in the fridge. Reheat the soup gently before serving.

Recipe Notes

To make this recipe vegan, ppt for vegan yogurt and nutritional yeast rather than feta cheese, vegan rather than Greek yogurt, and agave syrup instead of honey.