baked-feta-soup

Ingredients

– 1 block (8 ounces) feta cheese, crumbled – 1/2 cup olive oil – 4 cloves garlic, minced – 1 (14.5-ounce) can diced tomatoes, undrained – 1 (15-ounce) can chickpeas, drained and rinsed

Ingredients

– 4 cups vegetable broth – 1/2 cup chopped fresh spinach – Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). 2. Place the feta cheese in an 8x8-inch baking dish. Drizzle with olive oil and sprinkle with garlic. 3. Bake for 20 minutes, or until the cheese is softened and starting to brown. 4. In a large pot, combine the diced tomatoes, chickpeas, vegetable broth, and spinach. Bring to a boil, then reduce heat and simmer for 10 minutes.

Instructions

5. Remove the feta cheese from the oven and crumble it into the soup. Stir to combine. 6. Season with salt and pepper to taste. 7. Serve warm.

tips

– For a richer flavor, use Greek yogurt instead of vegetable broth. – If you don't have spinach, you can substitute another green vegetable, such as kale or chard. – This soup is also delicious with a dollop of sour cream or crème fraîche.

Enjoy!

Enjoy!