Feta & Veggie Soup

Why You’ll Love This Recipe

This soup is bursting with fresh, seasonal vegetables and balanced by the creamy, tangy flavors of feta and yogurt. It’s light but nourishing, easy to prepare, and naturally vegetarian. The lemon juice adds a bright finish that complements the herbal dill and fresh veggies, making this soup both refreshing and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (1-pound) bunch asparagus, trimmed
• 2 medium leeks (white and light green parts only), sliced into 1-inch thick coins (about 1½ cups)
• 1½ cups shelled fresh peas
• 5 large garlic cloves, smashed and peeled
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper, plus more for garnish
• 1 (6-ounce) block feta cheese in brine, drained
• 4 cups unsalted vegetable broth
• 1 tablespoon lemon juice
• 1 (5-ounce) package baby spinach (about 5 cups)
• ¼ cup chopped fresh dill, plus more for garnish
• ½ cup reduced-fat plain strained (Greek-style) yogurt

Directions

1. Heat olive oil in a large pot over medium heat. Add leeks, garlic, salt, and pepper. Sauté until softened, about 5 minutes.
2. Add vegetable broth, asparagus, and peas. Bring to a boil, then reduce heat and simmer until asparagus and peas are tender, about 8-10 minutes.
3. Remove from heat and add lemon juice, baby spinach, chopped dill, and feta cheese. Stir until spinach wilts and feta softens.
4. Using an immersion blender, carefully blend the soup until mostly smooth but still slightly chunky, or blend in batches in a regular blender.
5. Stir in Greek yogurt and adjust seasoning with salt and pepper.
6. Serve warm, garnished with additional fresh dill and ground pepper.

Servings and timing

This recipe serves about 4-6 people. Preparation takes 10 minutes, with cooking time of about 20 minutes.

Variations

• Substitute fresh peas with frozen peas if fresh aren’t available.
• Use goat cheese instead of feta for a different tang.
• Add fresh herbs like mint or basil for additional flavor notes.
• For a vegan version, omit feta and yogurt and use plant-based alternatives.
• Add a pinch of red pepper flakes for a mild kick.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or water if the soup thickens.

FAQs

Can I make this soup without leeks?

Yes, substitute with onions or scallions.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use canned peas?

Fresh or frozen peas are preferred for texture and flavor, but canned peas can be used if rinsed well.

How do I store leftovers?

Keep in a sealed container in the fridge and consume within 3 days.

Can I freeze this soup?

Freezing is possible but the texture may change slightly after thawing.

How do I keep the soup from curdling when reheating?

Reheat gently over low heat and stir frequently.

Can I use full-fat yogurt?

Yes, full-fat yogurt works well and adds extra creaminess.

Can I omit the feta?

You can, but it adds a nice tang and creaminess to the soup.

How do I make the soup creamier?

Add more Greek yogurt or blend longer for a smoother texture.

What can I serve with this soup?

Crusty bread or a fresh green salad complement it nicely.

Conclusion

Feta & Veggie Soup is a fresh, wholesome, and vibrant dish that combines spring vegetables with creamy feta and tangy yogurt for a nourishing meal. Easy to make and full of bright flavors, it’s a perfect choice for a light lunch or a comforting dinner that celebrates simple, healthy ingredients.

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