Broccoli soup with feta yoghurt

Oh so simple broccoli soup with feta yoghurt

This is a super simple broccoli soup served with a feta yoghurt. You can also use soft goats cheese in place of feta if you want something a bit more fancy. The base of onions and garlic is the basis of many of my favorite soups. In fact, you can do this recipe with frozen garden peas (may need a bit more cooking) or cauliflower. If you want to make this recipe more decadent, add two tablespoons of butter when blending. This makes for a super creamy result but is not entirely necessary.

Recipe by Rebecca Bourhill

Broccoli Soup

3 Tbsp Olive Oil

2 medium onions, roughly chopped

3 large garlic cloves, roughly chopped

2 medium heads broccoli heads

Salt and pepper to taste

2 Tbsp butter (optional)

Kettle of boiling water

In a medium pot, fry onions in the olive oil. While the onions are cooking, cut the florets off the broccoli head and cutting into medium pieces. Cut the stems a bit smaller to cook at the same time as the heads. The smaller you cut the broccoli, the quicker it will cook.

Once the onions have become soft and browned, add the garlic, 2 tsp salt and pepper and fry for a couple more minutes before adding the broccoli and ½ cover with boiling water and before covering with a lid – the steam will cook the broccoli and will shrink as it cooks. You can always add more water when blending if needed but all the flavour and NUTRIENTS ends up in the liquid so want to minimise needing to take any out.

Boil until the broccoli is soft, about 10-15 minutes, depending on the size of the florets, and blend using a stick blender. Season to taste with salt and pepper, keeping in mind that this will be served with feta yoghurt. Thin out with a bit of boiling water if needed.

Feta yoghurt

For the feta yoghurt, simply blend 100g feta and 200g yoghurt using a stick blender.