Bcf Soup

Directions

1. 1
   Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook until they are translucent, about 5minutes.
2. 2
   Add the vegetable stock and water and turn the heat to medium-high. Bring mixture to a boil, then cover turn heat to low and simmer for 10minutes.
3. 3
   Add the carrots and cook for another 15minutes, stirring occasionally. Then add the brocolli and cook for 10minutes, or until the carrots are soft.
4. 4
   Using a hand immersion blender, blend the mixture until most of the vegetables have been pureed. If using a regular blender, spoon the mixture and blend. Add the feta cheese and stir well.
5. 5
   Season to taste with salt and pepper. Once the cheese has fully melted serve with crusty italian bread and ENJOY!