Roasted Broccoli and Feta Soup

Serves 4

Roasted broccoli & feta with cottage cheese and bone broth make this delicious soup high protein and super filling. It’s perfect for meal prep, lunch, or a dinner that leaves you full without feeling heavy.
Per serving (4 servings):
246 calories · 19.5g protein · 10g carbs


5 cups broccoli florets, cut small so they roast evenly
2 cups baby spinach
1 small yellow onion, quartered
4 garlic cloves, peeled
1 tbsp olive oil
3 cups bone broth
1/2 cup cottage cheese
6oz feta cheese (reserve a little for topping)
Zest and juice of ½ large lemon
1 tsp dried oregano
1/2 tsp chili flakes (plus extra for garnish)
Salt and pepper to taste

Preheat your oven to 425°F.

Cut your broccoli into smaller florets so they cook faster and roast up evenly. 

Toss your broccoli into an oven safe dish along with your quartered onion, and fresh garlic. Drizzle with olive oil, add the oregano, chili flakes, salt, and pepper. Place your feta in the corner. Roast for 30 mins until roasted and slightly crispy. Time varies by oven.

Add your roasted veggies to a blender with the bone broth, cottage cheese, baby spinach, and lemon zest, and juice. Blend everything until smooth and creamy.

If it has cooled down, warm it up in in a pot, then taste and adjust to make sure it has enough salt and lemon juice.

Garnish with fresh dill, chili flakes, and finely shredded manchego or parmesan cheese to bring out the flavors.