WEIRD WEATHER, right ?!

I don’t how it’s been where you live, but here in Paris, we’ve had a mild winter this year. Then it’s gets cold (as it should), then warm again, like spring or autumn, then cold again … « climate change » weirdness, I guess …

This vegetarian soup recipe is somewhat like the weather, a wintery and/or summery soup. Eat it hot or eat it cold. Broccoli meets summery dill and mint and feta cheese too. Easy to make, easy to eat, so just make some … :)

hot (or cold) broccoli feta mint soup

22.02.2016

8 bowls (500 ml each)

ingredients

1 kg brocoli
250 grams (or 4) green onions
250 grams (or 2 stalks) celery
250 grams (or 1-2) parsnip
25 grams (or 2-3 cloves) garlic
¼ cup + ¼ cup olive oil
2 litres chicken stock
¼ cup (packed) mixed fresh herbs (50% mint, 25% dill, 25% flat-leaf parsley)
100 grams feta cheese
2 tbsp lemon juice
salt & ground pepper to your taste

garnish (per bowl of soup) :

2 walnut halves
1/8 tsp lemon zest
1 tsp extra herbs
1 tbsp crumbled feta
1 tsp olive oil

instructions

roughly chop the green onions, celery, parsnip and garlic
heat ¼ cup olive oil in a very large pot, add the chopped vegetables and cook at medium-high heat for 8-10 minutes
roughly chop the broccoli and add to the pot with the warmed chicken stock and another ¼ cup olive oil, bring to a boil and then simmer for 20-25 minutes
add salt & ground pepper and fresh herbs and mix with an immersion mixer until smoother, then stir in feta cheese, taste and adjust seasoning and add lemon juice
serve hot (or cold) with extra crumbled feta cheese, walnut halves, lemon zest, fresh herbs and a drizzle of olive oil.

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hot (or cold) broccoli feta mint soup

8 bowls (500 ml each)

ingredients

instructions

hot (or cold) broccoli feta mint soup

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