Bcf Soup
Ingredients
Instructions
- Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook until they are translucent, about 5minutes.
- Add the vegetable stock and water and turn the heat to medium-high. Bring mixture to a boil, then cover turn heat to low and simmer for 10minutes.
- Add the carrots and cook for another 15minutes, stirring occasionally. Then add the brocolli and cook for 10minutes, or until the carrots are soft.
- Using a hand immersion blender, blend the mixture until most of the vegetables have been pureed. If using a regular blender, spoon the mixture and blend. Add the feta cheese and stir well.
- Season to taste with salt and pepper. Once the cheese has fully melted serve with crusty italian bread and ENJOY!
Nutrition & Diet Analysis (per serving)
183
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).