👨🍳 Method
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1
Peel the carrot and potato, wash them, and cut them into small pieces.
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2
Peel and mince the onion.
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3
Sauté all vegetables briefly in hot oil.
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4
Deglaze with the chicken stock.
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5
Bring to a boil and simmer gently for 10 minutes.
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6
Meanwhile, clean and wash the broccoli, then cut it into florets.
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7
Crumble the feta cheese into small pieces.
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8
Add the broccoli and oregano to the stock and simmer for another 15 minutes.
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9
Blend the soup with an immersion blender until smooth.
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10
Bring back to a boil and skim off any foam.
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11
Add the milk while stirring, but do not allow it to boil.
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12
Season to taste with black pepper and salt.
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13
Serve topped with croutons and crumbled feta cheese.
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