Description
A delicious and wholesome soup made with roasted zucchini and creamy feta cheese, perfect for cozy nights.
Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 medium potato, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil (plus more for garnish)
- 3 cups vegetable broth
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 3/4 cup crumbled feta cheese (plus more for topping)
- 2 tbsp fresh dill, chopped (plus sprigs for garnish)
- Optional: squeeze of lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped zucchini and onion with olive oil. Spread them out on a baking sheet and roast for 25–30 minutes until soft and lightly browned.
- In a pot, sauté the minced garlic over medium heat until it is fragrant.
- Add the roasted vegetables, diced potato, vegetable broth, salt, pepper, and dried oregano to the pot. Let it simmer for 15 minutes or until the potatoes are tender.
- Stir in the crumbled feta cheese and chopped dill. Blend the soup until smooth using an immersion blender or a regular blender.
- Serve the soup hot, topped with extra feta cheese, fresh dill, and a drizzle of olive oil. Add a splash of lemon juice for a bright twist if desired.
Notes
For a smoother texture, blend the soup well. Adjust seasoning to taste, and feel free to add herbs like basil or parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: soup, zucchini, feta, vegetarian, healthy