Ingredients

• 1 lb broccoli
• 4 cups low sodium chicken broth*
• 2 cups water
• 3 cloves garlic, (minced)
• 1 tsp salt
• black pepper (to taste)
• 3/4 cup orzo pasta
• 3.5 oz feta cheese*
• chili pepper flakes, (to taste)
• Garnish: drizzle of olive oil + lemon juice

Directions

• 1. Rinse and slice your broccoli into florets and dice the stems too.
• 2. To a medium stock pot, add all of the broccoli pieces, garlic, broth, water, salt and pepper. Bring to a boil and then reduce heat to a simmer. Cover your pot and cook for 30 minutes.
• 3. Using a potato masher, gently smash the broccoli about 6 times. Leave large and small pieces in the soup for texture. Add in the orzo and cook uncovered, STIRRING CONSTANTLY, for 15 minutes or until pasta is cooked. Stay on top of the pot, the pasta will stick if left unattended.
• 4. Remove the pot from the burner and crumble in your feta. Mix it in. Serve in your bowls, drizzle with a little olive oil, squeeze on some lemon juice and top with chili pepper flakes to taste.

Nutrition

Photos