Broccoli Feta Protein Soup

The perfect springtime soup, especially when the weather is a little colder than it should be! Packed with protein more than your average vegetarian soup because of the beans, feta and cottage cheese inclusion.

The lemon and the chill flakes add a perfectly balance zing to the soup. It really is delicious.

INGREDIENTS

- 2 average size brocolli heads, cut into chunks

- 2 average size zucchini’s, cut into chunks

- 2-3 celery sticks, cut into chunks

- 100g spinach

- 1 leek, sliced

- 1 400g can of butter beans

- 200g feta (I used danish)

- 1 small tub of cottage cheese

- Olive oil

- Sprinkle of dried oregano

- Sprinkle of chilli flakes

- 3 cups of beef stock, or beef broth

- Zest of 1 lemon & juice of half a lemon

- Salt & pepper

METHOD

- Preheat oven to 180

- On a lined pan add chopped brocolli, zucchini and celery and drizzle olive oil and sprinkle oregano, chilli flakes and salt.

- Bake for 30 minutes

- Add the feta for the last 10 minutes of baking

- Whilst baking; sautee the leek in olive oil until it starts to brown

- Then add the stock and beans and spinach and salt and pepper and simmer on low to wilt the spinach.

- When the veggies are roasted; add all ingredients into the pot and blend together.