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Warming broccoli & feta soup recipe

So comforting and delicious you’ll want it every day

November 2025

I put together the recipe for this deliciously creamy soup to be a nutritious, warming and filling one-bowl lunch. 

 

A lot of people do broccoli and cheddar, but my Mediterranean instinct told me to add feta and it gives it a whole different flavour and texture. I tried a few different recipes and put my version of them together. Most of them were too watery and tasteless but rest assured, I’ve perfected this after making it six times and tried to make it as simple as possible. 

 

It was a bit fiddly at first but I find that if I prepare everything really well to begin with, I can easily throw it all together for a quicker cooking time - hence the heavy prep section in the recipe.

 

I personally like a lot of salt and pepper so I reduced it in this post for the sake of catering to a wider pallet. You might want to add more to taste when it’s cooked.

 

The bulgur wheat is in there to act as a healthy carb to help thicken the soup and make it more filling. You can swap it out for something like pudding rice if you prefer. It’ll all get blended up in the end anyway.

 

I like the taste that chicken stock gives it, but feel free to swap that out for veggie stock to make it vegetarian!

Broccoli & feta soup recipe

Serves 7

Equipment

  • Large saucepan 

  • Hand blender

Ingredients

  • 3 tbsp Butter

  • 1 Onion, Chopped

  • 5 Cloves of garlic, Crushed

  • 3 tbsp Flour

  • 2 tsp Salt

  • 2 tsp Chicken stock powder/cubes

  • 1 tsp Paprika

  • 2 tsp Pepper

  • 75g Bulgur wheat

  • 2 ltr Hot water

  • 2 Heads of broccoli, Broken/chopped small

  • 200g Feta, Diced

  • 80g Cheddar, Diced

  • 1 Lemon, Juiced (5 tbsp)

  • 2 tsp Salt

  • 200ml Single Cream

Preparation 

  1. A bowl of the flour

  2. A large saucepan with the chopped onion and butter

  3. A bowl of the salt, chicken stock, paprika, pepper and bulgur wheat

  4. A bowl of the crushed garlic

  5. A big bowl of the broccoli. I recommend breaking the small heads off by hand (less mess) and then chopping the stalks. Trim off the outside of the thick stalk and chop that up too.

  6. A jug with the diced cheeses, lemon juice, additional salt and the cream

Method

  1. Fry the onion in the butter until soft

  2. Add the garlic and cook for a couple of minutes

  3. Add the flour and mix to a paste

  4. Add the seasoning and bulgur and stir in the water so it’s mixed together

  5. Add in the chopped broccoli, bring to a simmer and cook for 15 minutes with the lid on until the broccoli is very soft.

  6. Add the feta, cheddar, lemon, remaining salt and cream. Let it simmer on a low heat for five minutes to let the cheeses melt.

  7. Blend it all together with hand blender until smooth and serve with a swirl of cream if you’re fancy 😉

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