Creamy Broccoli Soup

Even though this soup tastes creamy, it is made with mashed potatoes instead of cream.  I also added spinach for a bigger punch of vitamins.  It was a huge hit with my whole family.

Ingredients:

• 2 Tbsp butter (or coconut oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 bag frozen broccoli (15 oz) or steam fresh broccoli
• 3 large handfuls of fresh spinach
• 4 cups low vegetable or sodium chicken broth
• Sea salt and pepper to taste
• Optional: For a creamier taste, you can add 1/2 cup coconut milk or half and half (but I didn’t think it was needed)

Directions:

1. Cook peeled potatoes until they are soft and able to be mashed.  You can steam them over the stove or microwave in a glass container with a small amount of water.  Cooking time will depend on cooking method and size of cubes.
2. While potatoes are cooking, melt butter or oil in a pan and add onions and garlic over medium heat.  Cook till soft (for about 5 minutes).   Add spinach and broccoli.  Cook for a minute until spinach is soft.
3. Add all ingredients into a blender or food processor (cooked potatoes, cooked veggies, broth, and salt/pepper).   Blend to your desired consistency.  You can add a little cream or coconut milk for a creamier taste if desired.

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