Servings: 4
Equipment
- dutch oven
Ingredients
- 1 lb. broccoli
- 4 Cups low-sodium chicken broth
- 2 Cups water
- 3 garlic cloves minced
- 1 tsp. salt
- black pepper to taste
- ¾ Cup Orzo
- 3.5 oz feta cheese
- chili pepper flakes to taste
- 1 lemon
Instructions
- Rinse and slice your broccoli into florets and dice the stems too.
- In a Dutch oven, add the broccoli, garlic, broth, water, salt and pepper. Bring to a boil and then reduce heat to a simmer. Cover your pot and cook for 30 minutes.
- Using a potato masher, gently smash the broccoli about 6 times. Leave large and small pieces in the soup for texture. Add in the orzo and cook uncovered, for 15 minutes or until pasta is cooked.
- Remove the pot from the burner and crumble in your feta. Mix it in. Serve in your bowls, drizzle with a little olive oil, squeeze on some lemon juice and top with chili pepper flakes to taste.
Notes
Adapted from: hungry happens
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