Baked Feta & Veggie Soup

Ingredients

 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 cloves garlic, smashed and peeled

2 tbsp extra-virgin olive oil

 ¼ tsp salt

 ¼ tsp ground pepper, plus more for garnish

1 (6-ounce) block feta cheese in brine, drained

4 cups unsalted vegetable broth

1 tbsp 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

Preheat oven to 400°F. Toss trimmed asparagus, sliced leeks, 1½ cups peas, smashed garlic, 2 tablespoons oil and ¼ teaspoon each salt and pepper together in a 9-by-13-inch baking dish. Place feta in the center.

Roast until the vegetables are just tender and the feta is heated through, about 30 minutes, stirring the vegetables halfway through.

Working in batches, if needed, transfer the feta and the vegetable mixture to a blender; add 4 cups broth and 1 tablespoon lemon juice. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. With the blender running, gradually add 5 ounces spinach and ¼ cup dill, processing until fully combined after each addition; continue processing until smooth, about 2 minutes more.

Divide soup among 6 bowls; dollop with ½ cup yogurt. Garnish with pepper and dill, if desired.

 

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