Roasted Broccoli and Feta Protein Soup

Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.

• 5 US cups broccoli florets, approximately 14 oz / 400 g 5 US cups broccoli florets, approximately 400 g / 14 oz
• 2 US cups baby spinach, approximately 2.1 oz / 60 g 2 US cups baby spinach, approximately 60 g / 2.1 oz
• 1 small yellow onion, quartered 1 small yellow onion, quartered
• 4 garlic cloves, peeled 4 garlic cloves, peeled
• 6 oz / 170 g feta 170 g / 6 oz feta
• 1–2 tbsp / 15–30 ml olive oil 15–30 ml / 1–2 tbsp olive oil
• 3 US cups / 710 ml bone broth 710 ml / 3 US cups bone broth
• ½ US cup cottage cheese, approximately 4 oz / 113 g ½ US cup cottage cheese, approximately 113 g / 4 oz
• 1 can cannellini beans, drained; about 8.5 oz / 240 g drained beans is a practical guide 1 can cannellini beans, drained; about 240 g / 8.5 oz drained beans is a practical guide
• Zest and juice of ½ lemon Zest and juice of ½ lemon
• 1 tbsp dried oregano 1 tbsp dried oregano
• 1 tsp chili flakes 1 tsp chili flakes
• Salt and black pepper, to taste Salt and black pepper, to taste
• A little water, if needed to thin A little water, if needed to thin

Instructions

1. Heat the oven to 400°F / 200°C. Put the broccoli, onion, garlic and feta in a roomy oven-safe dish. Heat the oven to 200°C / 400°F. Put the broccoli, onion, garlic and feta in a roomy oven-safe dish.
2. Drizzle over the olive oil and add the oregano, chili flakes, a little salt and black pepper. Toss the vegetables so they are lightly coated. Drizzle over the olive oil and add the oregano, chili flakes, a little salt and black pepper. Toss the vegetables so they are lightly coated.
3. Roast for 35–40 minutes, until the broccoli is tender and browning at the edges. Roast for 35–40 minutes, until the broccoli is tender and browning at the edges.
4. Transfer the roasted ingredients, including the juices, to a blender rated for hot liquids. Add the cottage cheese, broth, spinach, lemon zest and juice, and drained beans. Follow the blender’s hot-liquid instructions and work in batches below its hot-fill limit. Alternatively, combine everything in a deep saucepan and use an immersion blender carefully. Transfer the roasted ingredients, including the juices, to a blender rated for hot liquids. Add the cottage cheese, broth, spinach, lemon zest and juice, and drained beans. Follow the blender’s hot-liquid instructions and work in batches below its hot-fill limit. Alternatively, combine everything in a deep saucepan and use an immersion blender carefully.
5. Blend until smooth. Add water a little at a time if you would like a thinner soup. Blend until smooth. Add water a little at a time if you would like a thinner soup.
6. Transfer to a saucepan if needed and warm through gently, stirring. Taste and adjust the seasoning, then divide into about four bowls. Transfer to a saucepan if needed and warm through gently, stirring. Taste and adjust the seasoning, then divide into about four bowls.