Broccoli, Feta and Walnut Soup

Cooking time
Serves4-6 people
Vegetarians Gluten-free diets

This is a knock-your-socks off broccoli soup. Not just your average sipper. Oh no.

38 ratings


  • Olive oil
  • 1 large onion, finely chopped
  • Sea salt
  • Freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 1 large potato, peeled and cut in small cubes
  • 1 litre veg or chicken stock
  • 1 head of broccoli, about 300g, roughly chopped
  • 200g feta cheese
  • 4 tbsp toasted walnuts, plus more to garnish, if you wish

Lovely hot or cold. Delicious with little cubes of feta and walnuts scattered on top. You could also spin this combo idea into a pesto: raw broccoli whizzed up with some toasted walnuts and cubes of feta. Fold through bulgar wheat or a tangle of pasta. Presto. A magical green supper!


1. Pop a large pot over medium heat. Add a splash of olive oil. Tumble in the onion and garlic, with a pinch of salt and pepper. Cook until tender.
2. Swirl the potato through the onion mix. Pour in half the stock. Simmer until the potato is tender, 10-15mins.
3. Add half of the remaining stock. Let it warm through. Pile in the broccoli. Fold through. Cook for 3-4 minutes until just tender but still bright green.
4. Add half the feta and the walnuts. Whizz to a smooth soup in a food processor or blender. Taste. Adjust seasoning, if needed. Add a few more walnuts or little more cheese, if you like. Drizzle in more stock (warm it through first), if the soup is too thick. Blend until just right.
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