Heat oven to 425˚ and bring a pot of water to a simmer, large enough to hold the tomatillos.

Place the tomatillos in the water, turn off heat, and let sit for 2 to 3 minutes, just long enough for the husks to loosen. Drain and let cool enough to touch.

Remove husk from tomatillos and quarter. Roughly dice onions, jalapeños, and garlic. Combine all along with the cumin, olive oil, and salt, in a roasting pan. Bake for 35 to 45 minutes, or until tomatillos have begun to brown.

Once roasted, let cool. Add roasted mixture into food processor or blender along with the cilantro, lime juice, salt, and avocado. Puree until smooth. Add water or vegetable broth as needed to thin the soup.

Serve with a sprinkle of cilantro, avocado chunks, and feta (if desired).