Cheesy Peasy Broccoli Potato Soup Recipe
Creamy soups get a bad rap. They are typically filled with white flour and dairy. Never considered heart healthy and certainly not anticancer. That is until now! There are so many great recipes that have both flour and dairy alternatives and are still creamy and good! Like our newest addition Chessy Peasy Broccoli Potato Soup!
This soup earns the easy peasy seal of approval. It is easy, fast and delicious. There are only a few steps to this amazing plant based soup. The flavor is warm and hearty and perfect for the cold winter nights. It also packs a punch in the nutrition category with plenty of anticancer plants like broccoli and spinach. Don’t forget the healthy fat from the coconut milk. Even though potatoes get a bad wrap (you can blame the french fry for that) the red skinned potatoes in this recipe are packed with b vitamins and healthy carbs. When paired with a healthy fat like coconut milk you get a slow burning sustainable energy in the body. Put it all together and you have a well-balanced soup with plenty of goodness. You know what else? Your body loves it and cancer hates it! That is my kind of food, what about you?
Cheesy Peasy Broccoli Potato Soup
4 small red potatoes, chopped
2 cups chicken or vegetable stock
3 cups broccoli florets
1 cups full fat coconut milk
1 cup feta cheese
3 tbs arrowroot starch
3 tbs hot water
black pepper
2 cups spinach
In a large stockpot, combine potatoes and broth. Bring to boil and reduce to simmer, cook for 8 minutes. Mash slightly with a fork. Add broccoli and coconut milk; bring to a simmer.
In a bowl combine arrowroot starch and hot water, whisk. Add feta. Gradually add to soup, stirring until cheese melts. Season to taste with black pepper. Top with fresh spinach and crumbled feta.
Serves 4 (1.5 cups each)
