Winter Soup with Feta

Serves: 4

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Total Time: 45

Prep Time: 10

Cook Time: 35

• 2 tablespoon(s) olive oil
• 1 medium onion, thinly sliced
• 1  carrot, peeled and chopped
• 1  celery stick, chopped
• A pinch dried chilli flakes
• 1  leek, sliced
• 1 small swede, peeled and diced
• 900 ml (1½ pints) light vegetable stock
• 125 gram(s) broccoli, cut into florets
• 100 gram(s) (3½oz) feta cheese, crumbled
• 2 tablespoon(s) freshly chopped flat-leafed parsley

Method

1. Heat the oil in a pan. Add onion, carrot and celery. Cook on a low heat until softened but not coloured.
2. Add the chilli flakes and continue to cook for 1min, then stir in the leek and swede. Add the hot stock, cover and bring to the boil, then simmer for 20min until the vegetables are almost tender.
3. Add the broccoli to the pan and continue to cook for another 4-5min. Crumble over the feta and stir the parsley through. Divide among four bowls and serve with crusty wholemeal bread.
4. Next time round...Fry 70g pack chopped pancetta along with the onion, celery and carrot. Swap the feta and chilli for 400g tin haricot beans, drained, adding them for the last 2min of cooking. 257cals, 13g fat (3g saturates), 24g carbs (6g total sugars) per serving

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