Broccoli Feta Soup

I served this soup to our bass player Jeff Stocki at a rehearsal and he begged me for the recipe afterwards. I sent it out in my newsletter and it got rave reviews. So tasty and good for you too!

Broccoli Feta Soup 
Serves 4 to 6 


2 Tbsp. olive oil, plus more for drizzling 
1 cup diced onion 
½ cup diced celery 
2 garlic cloves, smashed 
¾ tsp. kosher salt, divided 
½ tsp. ground black pepper, divided 
1 large Yukon Gold potato, skin on, cut into ½" pieces (about 1½ cups) 
4 cups low-sodium chicken stock, plus more as needed 
6 cups broccoli florets (from 1½ pounds broccoli crowns) 
⅓ cup parsley leaves, plus 2 Tbsp. for garnish 
⅓ cup crumbled feta (1½ ounces), plus ¼ cup for garnish 
½ Tbsp. or so chopped dill, for garnish 


In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with ¼ tsp. each salt and pepper. 

Add potato and stir to combine. Pour in stock, cover and bring to a boil. Reduce heat to low and simmer, partially covered, until potato is soft, about 10 minutes. Add broccoli and cook until barely tender, about 4 minutes. Add ⅓ cup parsley and ⅓ cup feta. 

Using a blender, puree soup in batches. Add stock or water to reach desired consistency. Season with remaining ½ tsp. salt and ¼ tsp. pepper. Ladle into bowls and top with remaining parsley, feta and dill. Drizzle with olive oil and serve. 

Original recipe is from