INGREDIENTS:
1 tablespoon olive oil Coupons
2 cloves garlic, minced
5 oz baby spinach
1 tablespoons white whole wheat flour
3/4 tsp onion powder
1/4 tsp nutmeg
1/8 tsp black pepper
Pinch salt
Pinch red pepper flakes
2 1/2 cups low sodium chicken broth (or 2 1/2 cups water plus 2.5 tsp Better than Bouillon)
1 cup unsweetened almond milk
4 small yellow potatoes
1/4 cup feta cheese
1 head broccoli, chopped into pieces
1 1/2 cup sharp cheddar cheese
HOW TO MAKE:
1. Pour olive oil in large soup pot over medium heat. Once warmed, add in garlic and stir for 30 seconds.
2. Add spinach, flour, and seasonings to pot. Stir another 30 seconds.
3. Pour in broth, milk, and diced potatoes. Bring to a boil then reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft.
4. Next add in feta cheese and broccoli. Stir to combine then continue to cook (uncovered) for another 5-10 minutes, or until broccoli is soft. Taste and adjust seasonings to taste.
5. Add in cheddar cheese and stir until melted and well combined.
6. Scoop 3 cups of soup and pour into blender. Blend on high until it reaches a smooth consistency.
7. Pour those 3 cups back into the soup pot and stir to combine. The soup at this point should be thicker than it was before adding some to the blender.
8. Remove from heat and pour into individual serving bowls. Store any leftovers in the fridge for up to 5 days.
Notes
Nutrition for 1/6 of recipe: 230 calories, 12 g fat, 5 g saturated fat, 23 g carbohydrate, 3 g fiber, 1 g sugar, and 12 g protein. Each serving also has 64% of your daily value for vitamin C and 59% of your daily value for calcium!
