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. chopped dill, for garnish


    Active time: 25 minutes
    Total time: 45 minutes

    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.

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