Cheesy Broccoli Potato Soup

Who doesn’t love a good broccoli cheese soup? I don’t know anybody. I’ve ordered it at restaurants since I was just a kid, but I know that it was never healthy. Sooo, hoping to create a healthier option, I threw some things together and came up with this savory soup. Not as thick and creamy as I wish it could be, but it was delicious – the boys were asking for seconds and my husband said it was fantastic (that was the word he used). I’m not vegan or vegetarian, but you could leave out the cheese and and use just vegetable broth to accommodate those diets. Enjoy! We sure did.

Cheesy Broccoli Potato Soup

Ingredients

• 1/2-1 cup coconut milk (the one I buy has no coconut taste whatsoever)
• 10 cups chicken or vegetable broth (I did half of each)
• 2 cloves garlic, minced
• 1 head of cauliflower, chopped
• 1/2-1 cup chopped carrots
• 1/2 onion, finely chopped
• 10 small red potatoes, chopped (you can use whatever potato you want. Add more or less to your liking but I like to use more so that the potatoes are used to thicken the soup).
• 4 cups broccoli
• 1 tsp garlic
• 1 tsp onion powder
• 1/2 tsp parsley
• sea salt to taste (didn’t need much)
• 1-2 cups cheddar cheese

Directions

1. Combine all ingredients except for broccoli and cheese in a pot. Bring to a boil, and simmer until veggies are almost tender. Use a hand blender in the pot to puree the vegetables into smaller pieces. Add broccoli, and cook until broccoli is tender. I used the hand blender once more to puree the veggies into finer pieces. Add cheese and stir until melted. Remove from heat and serve. You can add more veggies, less veggies, milk, or meat if you want to.