Broccoli & Potato Soup

2 Tbsp Olive Oil
1/2 tsp coriander
1 tsp ground cumin
1 tsp sea salt
3 pounds potatoes, peeled and diced
6 cups water
1 pound broccoli
1 Tbsp. chia seeds
8 oz. monterey jack cheese
1/4 cup freshly grated parmesan

Heat olive oil in a large dutch oven on medium. Add the spices and cook for 2 or 3 minutes. Add potatoes and stir to coat with oil. Cook for about 5 minutes, then add the water. Turn heat up to boiling then turn down to a simmer and cover. Wash and chop the broccoli, then add to the pot when the potatoes are starting to get tender. Add the broccoli and cook for 10 minutes. Add the chia seeds. Cook until thickened. Stir in the cheeses.