Creamy Veggie Soup with Feta & Herbs

This recipe is brought to you by our customer @ciciaz (Instagram) and is absolutely delicious! Great for cold winter evenings :)

creamy soup.jpeg


Serves 4


  • Olive oil
  • Butter
  • 1 leek
  • 2 big parsnip
  • 3 large carrots
  • 6 medium sized potatoes
  • Chicken broth
  • 2 garlic cloves
  • Feta cheese
  • Italian mixed herbs
  • Salt


  • Wash and slice the vegetables. Peel the garlic cloves.
  • Melt butter in a stock pot over medium-high heat. Cook and stir the garlic cloves and leeks in butter until softened, 3 to 5 minutes. Pour chicken broth into the pot. Add potatoes, carrots, parsnip and some salt. The broth level should be a little higher than the vegetables.
  • Bring the mixture to a boil and cook until the potatoes, parsnip and carrots are soft, about 20-30 minutes.
  • Blend soup with an immersion blender until smooth. Taste it and add salt if necessary.
  • Serve in bowls and add a drizzle of olive oil, scrambled feta and mixed Italian herbs on top (those for spaghetti are absolutely fine).