Broccoli and Potato Soup

I made this soup the other day and I really like it. I am just now getting into soups and I am loving it! Enjoy this one! It's a new favorite!

Broccoli and Potato Soup

1 bunch uncooked broccoli, chopped into bite size pieces
1 yellow onion, chopped
2 red skin potatos, diced
2 c chicken broth
2 c water
2 c milk
1 c shredded cheddar cheese

Boil Broccoli in chicken broth and water for 10 minutes. In the meantime, saute onion and potatoes in 2 tbsp olive oil for 15 minutes. Add onion and potatoes to the pot with broccoli, water, and broth. Add milk. Bring to back to a boil and let it boil for 5 minutes. Add cheese and season with salt and pepper. Serve.

serves 4.

*You can add shredded cheese on top of each serving

Coconut Chicken Soup

So, this recipe is one of my favorites now! I made it on Monday and I was in love! I found it in the May/June issue of Clean Eating Magazine. I love it because it is so light and healthy, yet filling. It's a tad bit spicy, but I think that's why I can't get enough!

Chicken Coconut Soup

1 tbsp canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 cup carrots, chopped
1 cup white or red potato, chopped
sea salt and black pepper, to taste
1 ½ cup low sodium chicken broth
½ cup light coconut milk
½ cup skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ cup snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 tbsp fresh cilantro, coarsely chopped

Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to a boil. Add chicken, cover and let simmer for 12 minutes over medium-low heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.