Instructions: 1. In large saucepan, heat oil. Add onion and garlic and cook gently until tender, about 5 mins. Add broccoli and potato and stir to coat well.

Add stock and bring to boil. Reduce heat and cook gently 15-20 mins until potato is tender. Add all but 1 tbsp dill and cook a few mins.

2. Puree soup. Return to heat. Season with salt and pepper (remember cheese is salty!). Serve with remaining dill and feta sprinkled on top.

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