Ingredients
- ♡ 2 Tablespoons Extra-Virgin Olive Oil
- ♡ ¾ Cup Thinly Sliced Shallots
- ♡ 4 Cups Vegetable Stock
- ♡ 6 Cups Broccoli Crowns, Stems And Florets, Cut Into Bite-Size Pieces
- ♡ 250g Boiled Potatoes, Cut Into Cubes
- ♡ ⅓ Cup Crumbled Feta Cheese
- ♡ 4-5 Basil Leaves - Chopped
- ♡ 1 Teaspoon Grated Lemon Zest
Instructions
- ♥ Heat oil in a large saucepan over medium-high heat. Add shallots and stir until bright green and fragrant, about 2 minutes.
- ♥ Stir in vegetable stock and bring to a boil over high heat.
- Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.
- ♥ Stir the cooked potatoes, feta, basil and lemon zest, into the soup. Remove the pot from the heat and using a stick blender- process to your desired creaminess.
- ♥ Return pot to heat and bring to a simmer for 1 minute.
- ♥ Serve with crusty bread and enjoy!!
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