It’s #MunchieMonday! This week’s featured recipe is Creamy Broccoli and Red Potato Soup with Spinach Dancehall. Keep reading to learn how to make this delicious recipe!

    Ingredients:

    3 Tbsp Unsalted cannabutter using Spinach Dancehall 3.5g
    1 Small Onion, Finely Chopped
    2 Garlic Cloves, Minced
    4 Tsp Corn Starch
    3 Cups Milk (you can use real milk or unsweetened cashew milk)
    1 Cup Gluten Free Vegetable Broth
    1 Cup Water
    1.6 Lbs Red Skin Potato, Peeled and Cut Into 1 ¼ – 1 ½” Cubes
    5 Cups Broccoli Florets (bite size) (about 1 large broccoli)
    1+ Cups of Grated Cheese (Use Cheddar or Daiya meltable vegan cheese)

    Instructions:

    1.  Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
    2.  Cook for 30 seconds.
    3.  Add about 1 cup of milk and stir quickly, it will thicken quickly. Add remaining milk gradually, whisking as you go.
    4.  Add broth, water and potato. Bring to a simmer, and cook for 12 – 15 minutes, stirring occasionally, or until potatoes are just cooked. If the soup gets too thick, add more broth (or water) – depends how rapidly you are simmering.
    5.  Then mix together 4 teaspoons of cornstarch / cornflour and a splash of water to make a slurry. This will thicken the soup.
    6.  Add broccoli and stir. Cook for 2 minutes, then take the pot off the stove.
    7.  Stir through cheese (I use 1 cup). Adjust salt and pepper to taste.
    8.  Ladle into bowls and top with garnishes of choice.

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