To make prep even faster, opt for pre-cut broccoli florets.
Serve this comforting soup with a grilled cheese sandwich on the side for dipping.
Stir in broth and bring to a boil over high heat.
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Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.
Set aside 1 tablespoon feta.
Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Stir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup.
Transfer the soup to a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Place a clean towel over the opening.
Process until smooth, about 1 minute.
(Use caution when blending hot liquids.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
)(Alternatively, use an immersion blender: Remove soup pot from heat.
Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)
Divide the soup among 4 bowls.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Spoon 1/4 cup broccoli into each bowl.
Sprinkle with the reserved 1 tablespoon feta and more lemon zest.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
